Changes of soy protein under ultra‐high hydraulic pressure
- 1 April 1995
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 30 (2) , 147-158
- https://doi.org/10.1111/j.1365-2621.1995.tb01366.x
Abstract
Summary: High pressure (2 than could be made with unpressurized soy milk. Electrophoresis and isoelectrofocusing revealed that soy proteins were dissociated and some of them coagulated by high pressure. Fluorescence analysis also revealed that soy proteins were modified by high pressure to have larger hydrophobic regions. After pressure treatment, soy milk showed a higher affinity for beany flavour components and saponins which would lead to better use of soy milk in soy foods.Keywords
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