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University of Illinois at Urbana-Champaign
Enzymatic Modification of Soy Proteins in an Ultrafiltration - Enzyme Reactor System
Abstract
dc:descriptionEnzymatic modification offers a safe, mild, and efficient means of improving functional properties of proteins. Current methods for producing enzyme hydrolyzates have several problems, among them (a) the high cost of the enzyme which can be used only once in the traditional batch process, (b) the added cost of inactivating the enzyme either by changing pH or heat treatment at the end of the reaction, (c) they are energy and labor intensive, (d) because of their discontinuous nature, use equipment very inefficiently, and (e) the extent of reaction and thus the uniformity of product is difficult to control, which can lead to off-flavors and bitterness in batch hydrolyzates.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Deeslie, William David
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8108481
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/66980