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ACCELERATED SEDIMENTATION TEST FOR THE DETERMINATION OF DISPERSION STABILITY OF PROTEIN ISOLATES
Author(s) -
LEE CHERLHO,
RHA CHO KYUN
Publication year - 1979
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.1365-2621.1979.tb03802.x
Subject(s) - dispersion (optics) , sedimentation , isoelectric point , dispersion stability , chromatography , chemistry , protein stability , protein aggregation , stability (learning theory) , heat stability , materials science , biology , biochemistry , composite material , physics , paleontology , machine learning , sediment , computer science , optics , pulmonary surfactant , enzyme
An accelerated sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric‐type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.