Thermal stability of soy protein isolate and hydrolysate ingredients.


The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140°C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p<0.05) higher mean heat coagulation times (HCTs) at 140°C, for all soy… (More)
DOI: 10.1016/j.foodchem.2007.11.001