Abstract
The effects of AOT reverse micelle system on the physicochemical properties of soy proteins were studied in this work. The aggregate size of soy proteins using AOT reverse micelle extraction was much larger than that using aqueous buffer extraction. After AOT reverse micelle treatment, the color differences of protein powder are significative, sulfhydryl and disulfide contents of soy proteins decreased, but surface hydrophobicity greatly increased. Compared to soy proteins from aqueous buffer extraction, the enthalpy, onset temperature and peak temperature of the proteins from AOT reverse micelle extraction increased. The textural analyses of the gels of the soy proteins presented higher hardness, adhesiveness, gumminess, chewiness and lower cohesiveness, springiness.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call