Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates-Reference-Cited by-同舟云学术

Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates

Published:2008-05-06 Issue:6 Volume:85 Page:581-590
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Bainy Eduarda M.,Tosh Susan M.,Corredig Milena,Woodrow Lorna,Poysa Vaino

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

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3. Yagasaki K, Kaizuma N, Kitamura K (1996) Inheritance of glycinin subunits and characterization of glycinin molecules lacking the subunits in soybean (Glycine max L. Merr.). Breed Sci 46:11–15

4. Wright DJ (1987) The seed globulins: part II. In: Hudson BJF (ed) Developments in food proteins. Elsevier, London, pp 81–157

5. Nakamura T, Utsumi S, Mori T (1986) Interactions during heat-induced gelation in a mixed system of soybean 7S and 11S globulins. Agri Bio Chem 50:2429–2435

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