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Protein isolates from toasted and untoasted soy flour, glandless cottonseed flour and peanut flour were produced by ultrafiltration. Their functional characteristics were evaluated relative to those of a commercial soy isolate. Whippability, foam capacity and stability, heat gelation, emulsitication capacity, oil absorption, and hydration were measured. Nitrogen solubilities and color readings were also obtained. In many instances membrane‐produced isolates were equal to or superior in performance to that of the commercial isolate. Membrane isolated soy products yielded foam viscosities in excess of 300,000 cps as compared to 33,000 cps for the commercial isolate. The presence of whey proteins in membrane produced isolates markedly enhanced their functionality.
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Manak et al. (1980) studied this question.
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