Food Science and Human Nutrition
Journal or Book Title
In a study of refunctionalizing EE protein meals, Wang and colleagues (2004) applied HTC with steam (~150Â°C) and high shear to two slurries of heat-denatured protein having protein dispersibility indices (PDI) of 35 and 60, along with solvent-extracted white flakes and full-fat whole soy meal as controls. OTHER EMERGING TECHNOLOGIES Some of the new developments in soy protein processing include (i) producing a protein with health benefits by incorporating phytochemicals such as plant sterols and isoflavones for reducing blood total and low-density lipoprotein cholesterols, (ii) hydrolyzing soy proteins to produce peptides with cholesterol-reducing, free-radical scavenging, and antioxidant effects, and (iii) producing peptides that are active against intestinal infections, that are antimicrobial, and that are inhibitory to rat platelet aggregation.
Wang, Tong, "Emerging soy protein processing technologies" (2008). Food Science and Human Nutrition Publications. 187.