Combined Effect of Protease and Phytase on the Solubility of Modified Soy Protein
Author:
Affiliation:
1. Department of Oriental Medicine Fermentation; Far East University; 76-32 Gamgok, Eumseong Chungbuk 369-700 Korea
2. Department of Food and Nutrition; Hanyang University; 17 Haengdang-dong Seongdong-gu Seoul 133-791 Korea
Funder
MEST
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12001/fullpdf
Reference46 articles.
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2. Emulsifying properties of soy protein: Characteristics of 7S and 11S proteins;Aoki;J. Food Sci.,1980
3. Lowering phytic phosphorus by hydration of soybeans;Beleia;J. Food Sci.,1993
4. Effects of different factors on the forward extraction of soy protein in reverse micelle systems;Bu;Afr. J. Biotechnol.,2012
5. Characterization of phytase of beans (Phaseolus vulgaris);Chang;J. Food Biochem.,1977
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