Protocol for using protein solubility as an indicator of full-fat soybean heat treatment | Zendy

D. Palić | Zendy; S.E. Coetzee | Zendy

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Protocol for using protein solubility as an indicator of full-fat soybean heat treatment

Author(s) -

D. Palić,

S.E. Coetzee

Publication year - 2009

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0940071p

Subject(s) - solubility , protocol (science) , degree (music) , chemistry , computer science , thermodynamics , medicine , physics , organic chemistry , pathology , alternative medicine , acoustics

When the degree of full-fat soybean (FFSB) processing is determined using protein solubility as an indicator of heat treatment extent, a problem represents the lack of a standard with known value of protein solubility, against which the protein solubility of heat treated FFSB would be determined. Also, a special practical problem imposes the fact that universal ranges of units for describing the degree of FFSB processing are used globally, without taking into consideration specific regional differences. In this paper, a protocol was proposed for establishing unit ranges for defining under-, adequately- and over-processed FFSB when protein solubility is used as an indicator of the extent of heat treatment

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