PREPARATION OF NANO COMPOSITE FROM SOYBEAN PROTEINS
DINA EL-SAYED HELMY AZAB;
Abstract
This study aimed to produce soy protein isolate and glycinin nanoparticles using High Intensity Ultrasonic. The obtained nanoparticles were characterized by TEM, FTIR, Zeta potential, XRD and particle size distribution and hydrophobicity, as well as by their functional properties such as water holding capacity, oil holding capacity, emulsifying properties and protein solubility. Also, the utilization of these nano proteins in production of some food products such as beef burger, mayonnaise and apple chips and study the functional characteristics of these products during storage were investigated.
Other data
| Title | PREPARATION OF NANO COMPOSITE FROM SOYBEAN PROTEINS | Other Titles | تحضير منتجات نانومترية من بروتينات فول الصويا | Authors | DINA EL-SAYED HELMY AZAB | Issue Date | 2019 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.