Emulsifying properties of soy protein isolates obtained by microfiltration

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dc.creatorChove, B. E.
dc.creatorGrandison, A. S.
dc.creatorLewis, M. J.
dc.date2017-09-05T12:57:50Z
dc.date2017-09-05T12:57:50Z
dc.date2002
dc.date.accessioned2022-10-25T08:53:24Z
dc.date.available2022-10-25T08:53:24Z
dc.descriptionJournal of the Science of Food and Agriculture
dc.descriptionSoy protein isolate (SPI) fractions were produced using two different pore size micro®ltra- tion membranes. Micro®ltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small-pore-size membrane using the permeate from the larger-pore-size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not signi®cantly different from those for SPI and one of the retentates. SDS-PAGE pro®les indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits
dc.formatapplication/pdf
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/1775
dc.identifier.urihttp://hdl.handle.net/123456789/93674
dc.languageen
dc.publisherSociety of Chemical Industry
dc.subjectEmulsion stability
dc.subjectEmulsifying activity
dc.subjectIsoelectric focusing
dc.subjectFractionation
dc.subjectMembranes
dc.subjectMicrofiltration
dc.subjectIsolate
dc.subjectSoy protein
dc.titleEmulsifying properties of soy protein isolates obtained by microfiltration
dc.typeArticle

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