Properties of Tofus and Soy Milks Prepared from Soybeans Having Different Subunits of Glycinin-Reference-Cited by-同舟云学术

Properties of Tofus and Soy Milks Prepared from Soybeans Having Different Subunits of Glycinin

Published:2000-03-24 Issue:4 Volume:48 Page:1111-1117
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tezuka Masanori¹,Taira Hideharu¹,Igarashi Yasuo¹,Yagasaki Kazuhiro¹,Ono Tomotada¹

Affiliation:

1. The United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-chome 18-8, Morioka 020-8550, Japan, and Nagano Central Agricultural Experimental Station, Shiojiri, Nagano 399-6461, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990560l

Reference20 articles.

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

2. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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