Off-flavor removal from soy-protein isolate by using liquid and supercritical carbon dioxide

1995 ◽  
Vol 72 (10) ◽  
pp. 1107-1115 ◽  
Author(s):  
P. Maheshwari ◽  
E. T. Ooi ◽  
Z. L. Nikolov
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Supercritical Carbon

scholarly journals Fractionation of Whey Protein Isolate with Supercritical Carbon Dioxide—Process Modeling and Cost Estimation

2011 ◽  
Vol 13 (1) ◽  
pp. 240-259 ◽  
Author(s):  
Alexandra L. Yver ◽  
Laetitia M. Bonnaillie ◽  
Winnie Yee ◽  
Andrew McAloon ◽  
Peggy M. Tomasula
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Whey Protein ◽  
Process Modeling ◽  
Cost Estimation ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Supercritical Carbon

Gas-Selective Permeability of Soy Protein Isolate Film

2013 ◽  
Vol 666 ◽  
pp. 17-22
Author(s):  
Zhe Wang ◽  
Xiao Xuan Wang ◽  
Jing Zhou ◽  
Zhong Su Ma
Keyword(s):  
Carbon Dioxide ◽  
Soy Protein ◽  
Food Systems ◽  
Soy Protein Isolate ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Permeability Coefficients ◽  
Microwave Assisted ◽  
Selective Permeability

Gas-selective permeability of films obtained from soy protein isolate (SPI) solutions at pH 12 was discussed. The modification treatments (ultrasonic, microwave and ultrasonic/microwave assisted treatment) was carried out to regulate oxygen and carbon dioxide barrier properties of SPI films, further control gas-selective permeability of SPI films in this work. In addition, all films obtained were flexible and transparent. Gas-selective permeability coefficients of SPI film was from 0.39 to 1.25, as indicated that gas-selective permeability of SPI film could be regulated according to the actual needs of food systems.

Sign in / Sign up

Export Citation Format

Share Document