abstract |
A polypeptide composition obtained bynindependently hydrolyzing 7S component (β-conglycinin) andn11S component (glycinin) of soybean proteinncontains hydrolysates of bothn7S and 11S components and has good emulsifying andnwhipping capabilities and is useful for the production ofnfood products including ices, meringues, spread pastes,nbeverages and farinaceous products. |