Abstract
The choice of processing and the properties of the final protein isolate are partly determined by the source material, i.e., species, seasonal variations in the crop, internal structure of the particles, and any previous processing. Of cereals, legumes, and oilseeds, soybean proteins have received the most study. Soy is a major source of vegetable oil and the meal left after oil extraction is a convenient source of protein. The storage proteins of oilseeds and legumes are generally extractable into aqueous media, whereas those of the cereals are more resistant to such extraction: for the latter, one must resort to the use of surfactants or organic solvents.
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© 1988 Humana Press Inc.
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Myers, C. (1988). Large-Scale Processing of Plant Proteins. In: Franks, F. (eds) Characterization of Proteins. Biological Methods. Humana Press. https://doi.org/10.1007/978-1-59259-437-5_17
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DOI: https://doi.org/10.1007/978-1-59259-437-5_17
Publisher Name: Humana Press
Print ISBN: 978-0-89603-109-8
Online ISBN: 978-1-59259-437-5
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