The study of the abiloity of soy isolates of different trademarks to interact with water molecules
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Дата
2021
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The established ability of soy isolates to absorb and hold water molecules was mainly
due to the predominant amount of globular proteins, which showed a high ability to hydrate, provide high solubility, viscosity of experimental systems and they were characterized by high functional and technological properties (FTP): water-binding, fat-absorbing and emulsifying abilities, were able to form gels, structured matrices, stabilize emulsions, and also have high solubility, salt and heat resistance. This is one of the indicators which helps to combine their physical characteristics with raw meat materials. Due to the complex of properties, soy isolates remain one of the best protein preparations for the production of meat products.
Опис
Ключові слова
soy isolates, water molecules, кафедра технології молока і молочних продуктів, кафедра технології м’яса і м’ясних продуктів, соєві ізоляти, молекули води
Бібліографічний опис
The study of the abiloity of soy isolates of different trademarks to interact with water molecules / O. Fursik, U. Kuzmyk, R. Svyatnenko, A. Marynin, I. Strashynskyi, V. Pasichniy // Scientific foundations of solving engineering tasks and problems : collective monograph ; Іnternational Science Group. – Boston : Primedia eLaunch, 2021. – Р. 402–407.