Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates.

@article{Wagner2000RelationBS,
  title={Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates.},
  author={Jorge Ricardo Wagner and D A Sorgentini and Mar{\'i}a Cristina A{\~n}{\'o}n},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 8},
  pages={3159-65}
}
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 that determines, to a great extent, the tendency of protein molecules to aggregate and so to lose solubility. On these grounds, the solubility of isolates was analyzed as a function of the surface… CONTINUE READING

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