Effect of pH‐shifting treatment on the structural characteristics and nutritional quality of the ultrasonically extracted protein isolate from soybean meal
Dipak Das,
Parmjit S. Panesar,
Charanjiv S. Saini
Abstract:Soybean meal is an underutilized byproduct of the soybean oil processing industry, which is rich in high quality protein but mostly used as an animal feed. Valorization of soybean meal on a large scale is possible by extracting protein isolate and modifying its structural characteristics through pH‐shifting or ultrasonic treatment, which has a direct association with the better functional properties of protein isolate. The present study aimed to evaluate the impact of pH‐shifting treatment on the structural ch… Show more
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