Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units-Reference-Cited by-同舟云学术

Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units

Published:2015-04-23 Issue:4 Volume:96 Page:1121-1131
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

He Xiu-Ting¹,Yuan De-Bao¹²,Wang Jin-Mei¹,Yang Xiao-Quan¹³

Affiliation:

1. Research and Development Center of Food Proteins, Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 P.R. China

2. Hainan Key Laboratory of Banana Genetic Improvement, Haikou Experimental Station; Chinese Academy of Tropical Agricultural Sciences; Haikou 570102 P.R. China

3. State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 P.R. China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7184/fullpdf

Reference36 articles.

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2. The structure and complexity of the 11S polypeptides in soybeans;Nielsen;J Am Oil Chem Soc,1985

3. Major proteins of soybean seeds. Subunit structure of β-conglycinin;Thanh;J Agric Food Chem,1978

4. Major proteins of soybean seeds. Reconstitution of β-conglycinin from its subunits;Thanh;J Agric Food Chem,1978

5. Molecular understanding of heat-induced phenomena of soybean protein;Yamauchi;Food Rev Int,1991

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