Identification of Strong Aggregating Regions in Soy Glycinin upon Enzymatic Hydrolysis-Reference-Cited by-同舟云学术

Identification of Strong Aggregating Regions in Soy Glycinin upon Enzymatic Hydrolysis

Published:2008-05-01 Issue:10 Volume:56 Page:3818-3827
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kuipers Bas J. H.¹,Gruppen Harry¹

Affiliation:

1. Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703781j

Reference36 articles.

1. Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg

2. Enzymatic Hydrolysis as a Means of Expanding the Cold Gelation Conditions of Soy Proteins

3. Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates

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