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ULTRASONIC EXTRACTION OF PROTEINS FROM AUTOCLAVED SOYBEAN FLAKES
Author(s) -
WANG L. C.
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb12525.x
Subject(s) - library science , citation , computer science , agricultural science , mathematics , operations research , biology
Amounts of proteins extracted from soybean flakes by applying ultrasonic waves and by conventional stirring were compared. Respective yields of the total proteins from unautoclaved and autoclaved flakes were 60% and 16% by conventional stirring and 88% and 58% by sonication in a single 1:10 meal-to-water extraction. From autoclaved flakes sonication in a single extraction dispersed ≤78% total proteins in water with 1:40 meal-to-water ratio. Sonication recovered a portion of proteins from autoclaved flakes ordinarily unattainable by conventional stirring extraction. Proteins obtained by either method revealed no differences in their ultracentrifuge patterns.