Freeze-Thaw Fractionation of Proteins in Soymilk-Reference-Cited by-同舟云学术

Freeze-Thaw Fractionation of Proteins in Soymilk

Published:2018-05-15 Issue:5 Volume:65 Page:227-232
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Morita Kazuhiro¹

Affiliation:

1. Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/65/5/65_227/_pdf

Reference14 articles.

1. 3) Saio, K., Kamiya, M., and Watanabe, T. (1969). Food processing characteristics of soybean 11 S and 7 S proteins. Agric. Biol. Chem., 33, 1301-1308.

2. 4) Yagasaki, K., Kousaka, F., and Kitamura, K. (2000). Potential improvement of soymilk gelation properties by using soybeans with modified protein subunit compositions. Breed. Sci., 50, 101-107.

3. 5) Guo, S.T. and Ono, T. (2005). The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate. J. Food Sci., 70, C258-262.

4. 9) Thanh, V.H. and Shibasaki, K. (1976). Major proteins of soybean seeds, A straightforward fractionation and their characterization. J. Agric. Food Chem., 24, 1117-1121.

5. 10) Iwabuchi, S. and Yamauchi, F. (1987). Determination of glycinin and β-conglycinin in soybean proteins by immunological methods. J. Agric. Food Chem., 35, 200-205.

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