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ULTRASONIC PEPTIZATION OF SOYBEAN PROTEINS FROM AUTOCLAVED FLAKES, ALCOHOL‐WASHED FLAKES AND COMMERCIAL SAMPLES
Author(s) -
WANG L. C.
Publication year - 1978
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.1365-2621.1978.tb15296.x
Subject(s) - sonication , extraction (chemistry) , alcohol , chemistry , solubility , chromatography , salt (chemistry) , soybean meal , ultrasonic sensor , food science , biochemistry , organic chemistry , raw material , physics , acoustics
An ultrasonic method to peptize soybean proteins from defatted, autoclaved and alcohol‐washed flakes and commercial concentrates and isolates was studied. Extraction conditions were optimized by examining factors including sonic power, meal‐to‐water ratio, salt concentration, pH and sonic time. The present study reaffirmed the fact that sonication can disperse 80% of total proteins from autocalved flakes with one extraction. Also, this method solublilized over 90% of the proteins from alcohol‐washed flakes. Results from commercial concentrates and isolates varied. The low solubility of autoclaved commcrcial concentrates is likely due to high acidity rather than the inability to disperse proteins in water by ultrasound.