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- Honig, D.H.; Rackis, J.J.; Wolf, W.J.
- Journal of agricultural and food chemistry 1987 v.35 no.6 pp. 967-971
- soy protein; protein isolates; pH; sodium chloride; trypsin inhibitors; phytic acid; mineral content
- ... Protein isolates were prepared from water extracts of defatted soybean flour or flakes by acid precipitation at pH's from 3.5 to 5.2 with or without added 0.1 N NaCl. The resulting wheys and precipitates were analyzed for trypsin inhibitor (TI) activity (TIA), phytic acid, and minerals. TIA varied from 70 mg of trypsin inhibited/g of protein in an isolate precipitated at pH 4.5 from an extract wit ...