Abstract
Much of the research discussed in this paper deals with the effects of processing treatments on the physicochemical and functional properties of total soy protein isolate, 7S and 11S components and/or their subunits. This is new and exciting information that should become significant for future developments within the soy protein ingredient manufacture and utilization field. However, these researchers generally failed to provide adequate experimental details concerning methodologies employed to prepare, characterize and utilize soy proteins, their components and subunits in functionality studies. There is also an obvious need to devise and implement the use of more uniform and/or standardized methodologies for this kind of work in the future.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
LaBell, F.,Food Proc. 48:99 (1987).
Duxbury, D.D.,48:100 (1987).
Lieb, M.E.,Dairy Foods 88:32 (1987).
Soya Newsletter 1(2):1 (1987).
Nakai, S.,J. Agric. Food. Chem. 31:676 (1983).
Seo, A., and C.V. Morr,32:530 (1984).
Sosulski, F.,J. Am. Oil Chem. Soc. 56:711 (1979).
How, J.S.L., and C.V. Morr,J. Food Sci. 47:933 (1982).
Ritter, M.A., C.V. Morr and R.L. Thomas,J. Food Sci. 52:325 (1987).
Brooks, J.R., and C.V. Morr,47:1280 (1982).
Chen, B.Y.-H. and C.V. Morr,50:1139 (1985).
Rodriguez, C.J., C.V. Morr and M.E. Kunkel,50:1072 (1985).
Anderson, R.C.,Cereal. Chem. 51:707 (1974).
Greig, R.I.W.,Dairy Ind. Intern. 44:5 (1979).
Lawhon, J.T., and E.W. Lusas,Food Technol. 38(12):97 (1984).
Friedrich, J.P., and A.C. Eldridge, U.S. Paten 4,493,854 (1985).
Peng, I.C., D.W. Quass, W.R. Dayton and C.E. Allen,Cereal Chem. 61:480 (1984).
Brooks, J.R., and C.V. Morr,J. Am. Oil Chem. Soc. 62:1347 (1985).
Kilara, A., and T.Y. Sharkasi,Crit. Rev. Food Sci. Nutr. 23:323 (1986).
Wolf, W.J., and J.C. Cowan, “Soybeans as a Food Source,” CRC Press, Boca Raton, FL (1975).
Brooks, J.R., and C.V. Morr,J. Agric. Food Chem. 32:672 (1984).
Honig, D.H., W.J. Wolf and J.J. Rackis,Cereal Chem. 61:523 (1984).
Thanh, U.H. and K. Shibasaki,Agric. Food Chem. 24:1117 (1976).
Morr, C.V., and A. Seo,J. Food Sci. 51:994 (1986).
Schnepf, M.I., and L.D. Satterlee,Nutr. Reports Intern. 31:371 (1985).
Yamagishi, T., M. Takaya, F. Ebina and F. Yamauchi,Agric. Biol. Chem. 48:537 (1984).
German, B., S. Damodaran and J.E. Kinsella,J. Agric. Food Chem. 30:807 (1982).
Yamagishi, T., A. Miyakawa, N. Noda and F. Yamauchi,Agric. Biol. Chem. 47:1229 (1983).
Utsimi, S., S. Damodaran and J.E. Kinsella,J. Agric. Food Chem. 32:1405 (1984).
Mori, T., T. Nakamura and S. Utsumi,J. Food Sci. 47:26 (1981).
Hermansson, A.-M.,J. Am. Oil Chem. Soc. 63:658 (1986).
Beveridge, T., L. Jones and M.A. Tung,J. Agric. Food Chem. 32:307 (1984).
Babajimopoulos, M., S. Damodaran, S.S.H. Rizvi and J.E. Kinsella,31:1270 (1983).
Mori, T., T. Nakamura and S. Utsumi,34:33 (1986).
Kitabatake, N., D. Megard and D. Cheftel,J. Food Sci. 50:1260 (1985).
Nakamura, T., S. Utsumi, K. Kitamura, K. Harada and T. Mori,J. Agric. Food Chem. 32:647 (1984).
Utsumi, S., and J.E. Kinsella,J. Food Sci. 50:1278 (1985).
van Kleef, F.S.M.,Biopolymers 25:31 (1986).
Kamata, Y., K. Ochiai and F. Yamauchi,Agric. Biol. Chem. 48:1147 (1984).
Matsudomi, N., H. Mori, A. Kato and K. Kobayashi,49:915 (1985).
Aoki, H., O. Taneyama, N. Orimo and I. Kitagawa,J. Food Sci. 46:1192 (1981).
Mittal, G.S., and W.R. Usborne,Food Technol. 39:121 (1985).
Rivas, H.J., and P. Sherman,J. Disp. Sci. Technol. 5:143 (1984).
Lorchirachoonkul, S.,Diss. Abst. Intern. B 45 (1):117 (1984).
Author information
Authors and Affiliations
About this article
Cite this article
Morr, C.V. Current status of soy protein functionality in food systems. J Am Oil Chem Soc 67, 265–271 (1990). https://doi.org/10.1007/BF02539674
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02539674