?PREPARATION OF AN ACTIVE FOAMINGIWHIPPING AGENT FROM SOYBEAN MEAL

Authors

  • SURRUYA WADUD PCSIR Laboratories, P.o. Peshawar University, Peshawar, Pakistan
  • SAIDA KOSAR PCSIR Laboratories, P.o. Peshawar University, Peshawar, Pakistan
  • HUSSAN ARA PCSIR Laboratories, P.o. Peshawar University, Peshawar, Pakistan
  • HAMIDA Asro PCSIR Laboratories, P.o. Peshawar University, Peshawar, Pakistan
  • N.A. SUFI PCSIR Laboratories, P.o. Peshawar University, Peshawar, Pakistan

Keywords:

Foaming/whipping agent, Soybean meal.

Abstract

Foaming/whipping agent has been prepared from soybean meal using different proteolytic enzymes i.e. Alcalase,
Neutrase, Papain and Pepsin. Optimum conditions such as time, temperature, pH of the reaction mixture have been
worked out. The foaming agent prepared by the treatment of Pepsin on soybean meal possesses maximum whipping
expansion and foam stability. The product is in powder form and possesses a good storage life upto two years.

Published

1996-02-19

How to Cite

WADUD, S., KOSAR, S., ARA, H., Asro, H., & SUFI, N. (1996). ?PREPARATION OF AN ACTIVE FOAMINGIWHIPPING AGENT FROM SOYBEAN MEAL. Biological Sciences - PJSIR, 39(1-4), 11–13. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/2356

Issue

Vol. 39 No. 1-4 (1996): Pakistan Journal of Scientific and Industrial Research

Section

Articles