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Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application

  • Published:2020-09 Issue:3 Volume:3 Page:100-109
  • ISSN:2590-2598
  • Container-title:Grain & Oil Science and Technology
  • language:en
  • Short-container-title:Grain & Oil Science and Technology

Author:

Lu Xinkai,Cui Yaoming,Guan Junjun,Liu Xue,Zhu Hao,Ji Xuyang,Zheng Jianzhang,Cheng Yunlong,Fu Xiaofei

Funder

National Natural Science Foundation of China

Key Project of Science and Technology Research of Henan Education Department

Henan University of Technology

Publisher

Elsevier BV

Reference27 articles.

1. Functional properties of soy proteins;Kinsella;J Am Oil Chem Soc,1979

2. Recent progress of soybean protein foods: chemistry, technology, and nutrition;Fukushima;Food Rev Int,1991

3. Food processing characteristics of soybean 11S and 7S proteins;Saio;Agric Biol Chem,1969

4. Soy proteins: a review on composition, aggregation and emulsification;Nishinari;Food Hydrocoll,2014

5. Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in caco-2 cells;Fernandez-Avila;Food Hydrocoll,2016
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