Premium
Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds
Author(s) -
GENOVESE M.I.,
LAJOLO F.M.
Publication year - 1992
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.1365-2621.1992.tb06863.x
Subject(s) - emulsion , viscosity , soy protein , food science , chemistry , water holding capacity , biochemistry , materials science , composite material
Soybean quality depends on growing, harvesting and storage conditions. The amount of broken or otherwise damaged seeds tends to increase during storage and may affect the quality of products. Protein isolates from altered seeds have physicochemical properties less useful than those of normal seeds. The effect is substantial on viscosity, gel forming ability and emulsion stability. Isolated proteins from damaged seeds mixed with those of normal seeds altered proportionally their gelation and water retention capacity of the gels. Viscosity or water absorbing capacity of protein isolates may be used as simple indicators to evaluate quality.