Effect of water activity of milk upon growth and acid production by mixed cultures of Sreptococcus thermophilus and Lactobacillus bulgaricus

LARSEN R.F.; AÑON, MARÍA CRISTINA

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1990 vol. 55 p. 708 - 710

0022-1147

Solubility and water absorbing capacity of commercial soy proteinisolates were correlated with structural parameters. The physico-chemicalproperties studied were degree of protein denaturation, surface hydrophobicity and sulfhydtyl groups. The results indicated that solubilityand water absorption were affected differently as the parameters werevaried. These functional properties depended on more than one structural parameter. Solubility in 0.2M NaCl solution provided information about the degree of dcnaturation of soybean protein isolates. Isolateswith highly denatured proteins, high surface hydrophobicity, low solubility in 0.2M NaCl solution and low SH exhibited the highest waterabsorbing capacity.