Soy Protein Modification-a Review

@inproceedings{Bara2007SoyPM,
  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},
  year={2007}
}
  • 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

From This Paper

Topics from this paper.

References

Publications referenced by this paper.
Showing 1-10 of 117 references

Hydrolysates of Native and Modified Soy Protein Isolates: Structural Characteristics, Solubility and Foaming Properties, Food Res

S. Molina Ortiz, J. R. Wagner
Int. 35 • 2002
View 2 Excerpts
Highly Influenced

Barać.: Karakterizacija polipeptidnog sastava različitih genotipova soje, Arhiv za poljoprivredne nauke

M. Pešić, Vucelić-Radović, M B.i
2003
View 1 Excerpt

Corredig : Texture and Microstructure of Emulsions Prepared with Soy Protein Concentrate by High - Pressure Homogenization , Lebensm

R. R Roesch, M.
2003

Corredig: Texture and Microstructure of Emulsions Prepared with Soy Protein Concentrate by High-Pressure Homogenization, Lebensm.-Wis

Roesch, M.R.R
2003
View 1 Excerpt

Ljubičić: Biološki aktivni faktori sojinog proteinskog izolata dobijenog iz hidrotermički tretiranog lomljenog zrna, Arhiv za poljoprivredne nauke

B. Vucelić-Radović, M. Barać, S. Stanojević, Pešić, M M.i
2003

Mler: The Anticarcinogenic Potential of Soybean Lectin and Lunasin, Nutrition Reviews

E. Gonzales de Mejla, T. Bradford
2003
View 1 Excerpt

Chemical and Enzymatic Modification of Soy Protein Concentrate

M. Barać
PhD Thesis, University of Belgrade, • 2002
View 2 Excerpts

The Influence of Thermal Treatment Mode on Inhibitor Activity of Cracked Soybean, 10th Yugoslav Congress of Nutrition, Belgrade

M. Barać, B. Vucelić-Radović, S. Stanojević, M. Pešić
Book of Abstracts, • 2002

Wagner : Hydrolysates of Native and Modified Soy Protein Isolates : Structural Characteristics , Solubility and Foaming Properties

S. Molina Ortiz
Food Res . Int . • 2002

Similar Papers

Loading similar papers…