Soy Protein Modification-a Review

  title={Soy Protein Modification-a Review},
  author={Miroljub B. Bara and P. Stanojevi and Sne{\vz}ana T. Jovanovi and Mirjana B. Pe{\vs}i},
  • Miroljub B. Bara, P. Stanojevi, +1 author Mirjana B. Peši
  • Published 2007
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is… CONTINUE READING

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