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Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid Film

机译:Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid Film

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摘要

ABSTRACTThe effect of various pHs on winged bean and soybean protein‐lipid films formation, proximate composition and rehydration capacity were studied. Film can only form within a specific range of pH. Films prepared at high pHs (7.5, 9.0, 10.0 and 11.0) contained higher proportions of proteins, ash and carbohydrate but lower proportion of fat than those at pH 6.7, 2.5 and 2.0. Winged bean and soybean films were found to have different pattern of rehydration, however both tended to absorb more water at high pH. With regard to film formation efficiency, nutritional value (higher protein content) and rehydration capacity, soybean film is better than winged bean fil

著录项

  • 来源
    《journal of food science》 |1990年第1期|261-262|共页
  • 作者

    NG KOK SIAN; SOLEHA ISHAK;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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