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| Content Provider | IEEE Xplore Digital Library |
|---|---|
| Author | Sun Bingyu Shi Yanguo |
| Copyright Year | 2010 |
| Abstract | Since the result of alcohol damaging protein structure while producing soy protein concentrate (SPC) with low cost and high protein, the proposal of this research was intent to improve functionalities of alcohol leaching soy protein concentrate by microwave technology. Based on emulsifibility, the single factors were tested first. Then orthogonal design and analysis of variance were done in the premium range. The results are listed as follows: the optimum protein to water ration is 1﹕9, power is 500W and duration is 3min. Emulsifying ability is 129.9 percent higher than before modified. Emulsion stability is 28.0 percent higher than before modified. |
| Starting Page | 1 |
| Ending Page | 3 |
| File Size | 264940 |
| Page Count | 3 |
| File Format | |
| ISBN | 9781424447121 |
| ISSN | 21517622 |
| DOI | 10.1109/ICBBE.2010.5516465 |
| Language | English |
| Publisher | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Publisher Date | 2010-06-18 |
| Publisher Place | China |
| Access Restriction | Subscribed |
| Rights Holder | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Subject Keyword | Microwave technology Electromagnetic heating Protein engineering Stability Food technology Hydrogen Frequency Cost function Leaching Resistance heating |
| Content Type | Text |
| Resource Type | Article |
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