Soy protein modification: A review
Modifikovanje proteina soje - pregled
Апстракт
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds.
Visoka nutritivna vrednost, pogodne funkcionalne osobine i niska cena čini proteinske proizvode od soje pogodnim za primenu u prehrambenoj industriji. Proteini soje najčešće se koriste u formi brašna, koncentrata i izolata. Da bi se postigle optimalne nutritivne, funkcionalne osobine i pogodne senzorne karakteristike primenjuju se različiti postupci. Proteini soje mogu se modifikovati fizičkim, hemijskim i enzimskim metodama. Primenjeni postupci uzrokuju fizičke i hemijske promene, a time i funkcionalne karakteristike proteinskih proizvoda od soje. U ovom radu razmatraju se postupci koji se najčešće koriste za modifikovanje proteina soje, njihov uticaj na osobine dominantnih proteina i neke biološki aktivne komponente.
Кључне речи:
Soybean protein / hermal treatment / limited hydrolysis / functional properties / biologically active compoundsИзвор:
Acta periodica technologica, 2004, 35, 3-16Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Stanojević, Sladjana AU - Jovanović, Snežana AU - Pešić, Mirjana PY - 2004 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/712 AB - Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds. AB - Visoka nutritivna vrednost, pogodne funkcionalne osobine i niska cena čini proteinske proizvode od soje pogodnim za primenu u prehrambenoj industriji. Proteini soje najčešće se koriste u formi brašna, koncentrata i izolata. Da bi se postigle optimalne nutritivne, funkcionalne osobine i pogodne senzorne karakteristike primenjuju se različiti postupci. Proteini soje mogu se modifikovati fizičkim, hemijskim i enzimskim metodama. Primenjeni postupci uzrokuju fizičke i hemijske promene, a time i funkcionalne karakteristike proteinskih proizvoda od soje. U ovom radu razmatraju se postupci koji se najčešće koriste za modifikovanje proteina soje, njihov uticaj na osobine dominantnih proteina i neke biološki aktivne komponente. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad T2 - Acta periodica technologica T1 - Soy protein modification: A review T1 - Modifikovanje proteina soje - pregled EP - 16 IS - 35 SP - 3 DO - 10.2298/APT0435003B ER -
@article{ author = "Barać, Miroljub and Stanojević, Sladjana and Jovanović, Snežana and Pešić, Mirjana", year = "2004", abstract = "Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds., Visoka nutritivna vrednost, pogodne funkcionalne osobine i niska cena čini proteinske proizvode od soje pogodnim za primenu u prehrambenoj industriji. Proteini soje najčešće se koriste u formi brašna, koncentrata i izolata. Da bi se postigle optimalne nutritivne, funkcionalne osobine i pogodne senzorne karakteristike primenjuju se različiti postupci. Proteini soje mogu se modifikovati fizičkim, hemijskim i enzimskim metodama. Primenjeni postupci uzrokuju fizičke i hemijske promene, a time i funkcionalne karakteristike proteinskih proizvoda od soje. U ovom radu razmatraju se postupci koji se najčešće koriste za modifikovanje proteina soje, njihov uticaj na osobine dominantnih proteina i neke biološki aktivne komponente.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad", journal = "Acta periodica technologica", title = "Soy protein modification: A review, Modifikovanje proteina soje - pregled", pages = "16-3", number = "35", doi = "10.2298/APT0435003B" }
Barać, M., Stanojević, S., Jovanović, S.,& Pešić, M.. (2004). Soy protein modification: A review. in Acta periodica technologica Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(35), 3-16. https://doi.org/10.2298/APT0435003B
Barać M, Stanojević S, Jovanović S, Pešić M. Soy protein modification: A review. in Acta periodica technologica. 2004;(35):3-16. doi:10.2298/APT0435003B .
Barać, Miroljub, Stanojević, Sladjana, Jovanović, Snežana, Pešić, Mirjana, "Soy protein modification: A review" in Acta periodica technologica, no. 35 (2004):3-16, https://doi.org/10.2298/APT0435003B . .