Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

1-2008

Journal or Book Title

INFORM

Volume

19

Issue

1

First Page

13

Last Page

16

Abstract

In a study of refunctionalizing EE protein meals, Wang and colleagues (2004) applied HTC with steam (~150°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.

Comments

This article is published as Wang, T. 2008. Emerging soy protein processing technologies. Inform 19(1);13-16. Posted with permission.

Copyright Owner

AOCS Press

Language

en

File Format

application/pdf

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