Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates

• Published in: Journal of agricultural and food chemistry Vol. 48; no. 8; pp. 3159 - 3165
• Main Authors: Wagner, Jorge R, Sorgentini, Delia A, Añón, M. Cristina
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.08.2000
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Food Handling; Food industries; Fundamental and applied biological sciences. Psychology; Solubility; Soybean Proteins - chemistry; Surface Properties; Water - chemistry; Aggregation; Water; Soy protein; Hydration; Denaturation; Preparation; Solubility; Plant protein; Surface properties; Structure modification; Hydrophobicity; Physicochemical properties

Because water solubility is the main hydration property of proteins, solubility values of commercial and laboratory soy protein isolates, prepared under different conditions, were comparatively analyzed. In contrast, the surface hydrophobicity manifested by proteins is a physicochemical property tha...