| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539282 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠A method to remove residual phospholipids in soy protein has been developed. ⺠It involves sonication- phospholipase A2-β-cyclodextrin treatment. ⺠>97% of residual phospholipids and free fatty acids in SPI are removed. ⺠The method is simple and scalable. ⺠The method may eliminate generation of beany off-flavour during storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Akshay Arora, Srinivasan Damodaran,