New Protein Foods: a Study of a Treatise

Wilcke, H. L.; Bodwell, C. E.; Hopkins, Daniel T.; Altschul, Aaron M.

doi:10.1016/s0065-2628(08)60351-1

Advances in Food Research

1986

DOI: 10.1016/s0065-2628(08)60351-1

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New Protein Foods: a Study of a Treatise

H. L. Wilcke¹,

C. E. Bodwell

Daniel T. Hopkins³

et al.

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1988

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Cited by 4 publications

References 68 publications

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Development of potato based protein‐rich food supplements

Singh

Nath

1990

Nahrung

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Development of potato based protein-rich food supplements'R. G. SINCH and NIRANKAR NATH Potato-based low cost protein rich (1 5.7 % protein) food can be prepared from soy flour-soy slurry-potato paste blended in the proportion of 17:33:50. Full fat flour was prepared from soy cotyledons blanched in boiling water for 1.5 min, dried and milled. For soy slurry cotyledons were soaked for 4 h in water and blanched in boiling water for 10 min. Potatoes were boiled, peeled and mashed. Drying the product to about 8 % moisture took approx. 7 h at 80 L-1 "C in a tray drier. The product was very well accepted as deep fat fried snack. It could be used in the form of sweetened gruel also.

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Development of potato based protein‐rich food supplements

Singh

Nath

1990

Nahrung

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Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptide

1990

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A B S T R A C TAn enzyme linked immunosorbent assay ( E L I S A ) is described for the quantitative measurement of soya proteins in processed food products. The peptide jagment bearing an antigenicity against anti-glycinin (soya bean I I S globulin) antibody was purijied ffom the trypsin digests of autoclaved glycinin and used as an indicator antigen for soya proteins. E L I S A sampleswere prepared also by a combination of autoclaving and tryptic digestion.Quantitation of soya proteins by ELISA was found to resist interference by other food materials, and the ELISA signal was independent of soya bean cultivar. The E L I S A method was evaluated on pork sausages which were prepared in the laboratory to contain 0 to 20.8 % soya protein isolate. With commercial soya protein isolate as reference standard, the results showed that the detected amounts were in quantitative agreement with the added amounts of soya protein isolate.

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Update of Vegetable Protein Production and Utilization

Ching-Yung

1988

Canadian Institute of Food Science and Technology Journal

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New Protein Foods: a Study of a Treatise

Cited by 4 publications

References 68 publications

Development of potato based protein‐rich food supplements

Development of potato based protein‐rich food supplements

Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptide

Update of Vegetable Protein Production and Utilization

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