Soy protein holds desirable, functional properties. Such properties of isolated soy protein include the formation of gels and emulsions. The protein’s hydrophilic properties make it an ideal component in confectionary and baked goods because of its water retaining properties and ability to maintain freshness. Additional uses in food stuffs include aeration, an adhesive in meat products, color control, and inhibition or promotion of fat absorption (Wolf 1970). These functional properties have allowed soy protein to become an emerging protein and usable food constituent.
Whey, an important by-product of milk, contains almost all of the milk carbohydrate and about one-fifth of milk’s protein (Smithers 1996). Isolated whey’s value, however, derives from its protein content. Its unique functional properties provide opportunities for a variety of applications. For example, whey proteins, because of their stability to acidic conditions, are an integral part of ...
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Petruccelli S, Añon MC. 1995. Soy protein components and their interactions. J Agric Food Chem 43(7):1762-1767.
Smithers GW, Ballard GW, Copeland AD, De Silva KJ, Dionysius DA, Francis GL, Goddard C, Grieve PA, Mcintosh GH, Mitchell IR, Pearce H, Regester GO. 1996. New opportunities from the isolation and utilization of whey proteins. J Dairy Sci 79(8):1454-1459.
Thompson, L.D., Dinh T. 2009. FDSC 4303/5305 food chemistry lab manual. Lubbock, Tx.: Texas Tech University, Department of Animal and Food Science.
Wolf, WJ. 1970. Soybean proteins : their functional, chemical, and physical properties. J Agric Food Chem 18(6):969-976.
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