Title: Effects of Soy Hull Flour on Soy Proteins Emulsions
Abstract: ABSTRACT Soy hull flour (SHF) was added to a soy protein solution (100 mg/.50 mL D.W.) to determine the effects of the SHF on the characteristics of the soy protein emulsion. A greater amount of oil was emulsified in the presence of SHF at pHs above 4.5. The amount of oil emulsified increased sharply with addition of up to 5g SHF. Emulsion capacity of total protein in the system decreased with addition of SHF. Viscosity increased drastically at alkaline pH at constant level of SHF. Stability increased slowly up to 5g addition then decreased rapidly. Stability was improved with the inclusion of SHF at pHs above 4.5.
Publication Year: 1988
Publication Date: 1988-11-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 3
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