Thermal and Electrophoretic Behavior, Hydrophobicity, and Some Functional Properties of Acid-Treated Soy Isolates-Reference-Cited by-同舟云学术

Thermal and Electrophoretic Behavior, Hydrophobicity, and Some Functional Properties of Acid-Treated Soy Isolates

Published:1996-01-01 Issue:7 Volume:44 Page:1881-1889
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wagner Jorge R.¹,Sorgentini Delia A.¹,María C. Añón* ¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, and Area Química Biológica y Biología Molecular, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 1900 La Plata, Pcia. Buenos Aires, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950444s

Reference40 articles.

1. Effects of steaming on soybean proteins and trypsin inhibitors

2. Electrophoretic, solubility and functional properties of commercial soy protein isolates

3. Selective thermal denaturation as a method of preparative isolation of 11S globulins from plant seeds

4. Effect of conglycinin on the thermal aggregation of glycinin

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