Abstract
The protein and lipid components of a surface film formed from soy-milk were investigated in an attempt to elucidate their interaction. Results indicated that although fluorescent Schiff bases are formed in both soymilk and soymilk film systems, products of lipid oxidation probably do not play a major role in film formation. Microscopic studies showed that protein-protein interactions may occur to form a continuous matrix in which lipid droplets are dispersed. Protein extractability and electrophoresis data indicated that the 2S and 11S fractions were the main extractable protein components involved in film formation. Protein to lipid ratios in the film were independent of processing variables and were reflective of the original soymilk.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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