Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate-Reference-Cited by-同舟云学术

Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

Published:2013-11-11 Issue:3 Volume:49 Page:911-919
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aijie Liu¹,Shouwei Yin¹,Li Li¹

Affiliation:

1. Research and Development Center of Food Proteins; College of Light Industry and Food Science; South China University of Technology; 381 Wushan Rd. Guangzhou 510640 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

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2. Purification and characterization of an N-terminal acidic amino acid-specific aminopeptidase from soybean cotyledons (Glycine max);Asano;Bioscience, Biotechnology, and Biochemistry,2010

3. Germinated soybean protein products: chemical and nutritional evaluation;Bau;Journal of the American Oil Chemists' Society,1979

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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