Ultrasonic Peptization of Soybean Proteins from Autoclaved Flakes, Alcohol-washed Flakes and Commercial Samples
نویسنده
چکیده
An ultrasonic method to peptize soybean proteins from defatted, autoclaved and alcohol-washed flakes and commercial concentrates and isolates was studied. Extraction conditions were optimized by examining factors including sonic power, meal-to-water ratio, salt concentration, pH and sonic time. The present study reaffirmed the fact that sonication can disperse 80% of total proteins from autocalved flakes with one extraction. Also, this method solublilized over 90% of the proteins from alcohol-washed flakes. Results from commercial concentrates and isolates varied. The low solubility of autoclaved commercial concentrates is likely due to high acidity rather than the inability to disperse proteins in water by ultrasound.
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