Effect of lipids on soy protein isolate solubility
Author:
Affiliation:
1. ; Department of Animal Sciences; University of Kentucky; Lexington Kentucky 40546
2. ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville AR 72704
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference27 articles.
1. The destruction of —SH groups of proteins and amino acids by peroxides of unsaturated fatty acids
2. Products of oxidation of a protein thiol group after reaction with various oxidizing agents
3. The effectiveness of a lipid peroxide in oxidizing protein and non-protein thiols
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