Aggregation of Peptides during Hydrolysis as a Cause of Reduced Enzymatic Extractability of Soybean Meal Proteins-Reference-Cited by-同舟云学术

Aggregation of Peptides during Hydrolysis as a Cause of Reduced Enzymatic Extractability of Soybean Meal Proteins

Published:2002-06-27 Issue:16 Volume:50 Page:4512-4519
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fischer Morten¹,Gruppen Harry¹,Piersma Sander R.¹,Kofod Lene V.¹,Schols Henk A.¹,Voragen Alphons G. J.¹

Affiliation:

1. Centre for Protein Technology TNO-WU, P.O. Box 8129, 6700 EV Wageningen, The Netherlands; Novozymes A/S, Bagsvaerd, Denmark; Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands; and Department of Protein Technology, TNO Nutrition and Food Research, Zeist, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0114785

Reference22 articles.

1. Enzymatic Extractability of Soybean Meal Proteins and Carbohydrates: Heat and Humidity Effects

2. Effect of gibberellic acid and 2-(3,4-dichlorophenoxy)triethylamine on nootkatone in grapefruit peel oil and total peel oil content

3. Tryptic hydrolysis of glycinin and its subunits

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