The study of the abiloity of soy isolates of different trademarks to interact with water molecules

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dc.contributor.authorFursik, Oksana
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.contributor.authorSviatnenko, Roman
dc.contributor.authorMarynin, Andriy
dc.contributor.authorStrashynskyi, Igor
dc.contributor.authorPasichnyi, Vasyl
dc.date.accessioned2021-12-10T13:35:03Z
dc.date.available2021-12-10T13:35:03Z
dc.date.issued2021
dc.description.abstractThe 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.uk_UA
dc.identifier.citationThe 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36802
dc.language.isoenuk_UA
dc.subjectsoy isolatesuk_UA
dc.subjectwater moleculesuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectсоєві ізолятиuk_UA
dc.subjectмолекули водиuk_UA
dc.titleThe study of the abiloity of soy isolates of different trademarks to interact with water moleculesuk_UA
dc.typeArticleuk_UA

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