ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Dispersibility of soy protein isolates was improved by adjusting pH to 12 and acidifying to pH 6.5. Alkaline treated isolates added to reconstituted nonfat milk reduced rennet induced coagulum firmness and syneresis more than did untreated soy protein isolates. Treated soy protein added to reconstituted nonfat dry milk reduced coagulum firmness and syneresis more than untreated soy protein. Soy protein interference with coagulum firmness and syneresis increased with an increase in pH becoming most severe at pH values above 11. Adjusting the pH of reconstituted NFDM in the absence of soy protein to pH 8 and holding for 30 min before adjusting it back to pH 6.5 had no effect on coagulum firmness or syneresis. However, higher pH treatments (pH 10 and above) caused reduction in coagulum firmness and in syneresis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb13979.x
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