EFFECT OF HEAT ON FUNCTIONAL PROPERTIES OF SOYBEAN FLOUR

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BASIRI L.; SADEGHI MAHOONAK A.R.; ALAMI M.; GHORBANI M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:9 | Issue:36 Page(s): 119-127

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Information Journal Paper

Title

EFFECT OF HEAT ON FUNCTIONAL PROPERTIES OF SOYBEAN FLOUR

Author(s)

BASIRI L. | SADEGHI MAHOONAK A.R. | ALAMI M. | GHORBANI M. | Issue Writer Certificate

Keywords

SOY FLOURQ2

FUNCTIONAL PROPERTIESQ2

HEATQ3

IONIC STRENGTHQ3

PHQ2

Abstract

SOY FLOUR contains large amount of proteins, so that it show variety of FUNCTIONAL PROPERTIES. In this paper functional property such as water and oil absorption, foaming properties, emulsification and solubility of HEATed and unheated SOY FLOUR was determined. The effect of PH and IONIC STRENGTH on these FUNCTIONAL PROPERTIES was studied. Foaming and emulsifying properties and protein solubility depended on PH and its minimum was in isoelectric PH. Emulsifying properties in native and HEATed SOY FLOUR was increased with increasing IONIC STRENGTH until 0.4 molar. HEATing increased water and oil absorption but decreased foam capacity, emulsification and protein solubility.

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APA: Copy

BASIRI, L., SADEGHI MAHOONAK, A.R., ALAMI, M., & GHORBANI, M.. (2012). EFFECT OF HEAT ON FUNCTIONAL PROPERTIES OF SOYBEAN FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(36), 119-127. SID. https://sid.ir/paper/72536/en

Vancouver: Copy

BASIRI L., SADEGHI MAHOONAK A.R., ALAMI M., GHORBANI M.. EFFECT OF HEAT ON FUNCTIONAL PROPERTIES OF SOYBEAN FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(36):119-127. Available from: https://sid.ir/paper/72536/en

IEEE: Copy

L. BASIRI, A.R. SADEGHI MAHOONAK, M. ALAMI, and M. GHORBANI, “EFFECT OF HEAT ON FUNCTIONAL PROPERTIES OF SOYBEAN FLOUR,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 36, pp. 119–127, 2012, [Online]. Available: https://sid.ir/paper/72536/en

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