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Effect of soy protein subunit compos...

Malaki Nik, Amir.

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Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk./
作者:	Malaki Nik, Amir.
面頁冊數:	147 p.
附註:	Source: Masters Abstracts International, Volume: 46-04, page: 1949.
Contained By:	Masters Abstracts International46-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR36544
ISBN:	9780494365441

Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk.
Malaki Nik, Amir.

Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk. - 147 p.

Source: Masters Abstracts International, Volume: 46-04, page: 1949.

Thesis (M.Sc.)--University of Guelph (Canada), 2008.

This study was conducted to examine the effect of processing conditions (heating and homogenization combined with heating) and soy protein composition (by using selected Ontario soybean genotypes) on the colloidal structure of soymilk. The results revealed that heat treatment disrupted and denatured the large aggregates of soy proteins and decreased the particle size distribution of soymilk.

ISBN: 9780494365441Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk.
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245 1 0 $a Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk.
300 $a 147 p.
500 $a Source: Masters Abstracts International, Volume: 46-04, page: 1949.
502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2008.
520 $a This study was conducted to examine the effect of processing conditions (heating and homogenization combined with heating) and soy protein composition (by using selected Ontario soybean genotypes) on the colloidal structure of soymilk. The results revealed that heat treatment disrupted and denatured the large aggregates of soy proteins and decreased the particle size distribution of soymilk.
520 $a Soymilks made from genotypes containing glycinin (11S) or group I (A 1, A2) of glycinin showed the larger loss in both protein and total solids compare to lines null in 11S. Unheated soymilks prepared from lines null for glycinin or lacking group I showed smaller particle size distribution. The protein subunit composition and ratio of 11S/7S had a significant effect on the development of soymilk gel structure. The gels made from lines containing group I (A1, A2) and group IIb (A3) of glycinin showed stiffer gels compare to the lines null in 11S. Results of this study can help to develop specific new soybean lines to meet consumer and industrial needs.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Guelph (Canada). $3 1018650
773 0 $t Masters Abstracts International $g 46-04.
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791 $a M.Sc.
792 $a 2008
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