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Volumn 73, Issue 8, 1996, Pages 1067-1070

Mechanism of physical modification of insoluble soy protein concentrate

Author keywords

Aggregating; Denaturation; Functional property; Functionality; Protein aggregate; Protein modification; Solubility; Solubilization; Soy protein; Soybean

Indexed keywords

AGGLOMERATION; FILTRATION; FLUORESCENCE; GELS; LEACHING; MOLECULAR DYNAMICS; MOLECULES; SOLUBILITY; SPECTROSCOPY;

EID: 0030216699     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523418     Document Type: Article
Times cited : (9)

References (13)
  • 1
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    • Prepared by Alcohol Leaching Process, Ph.D. Dissertation of Wuxi University of Light Industry, Wuxi
    • Hua, Y.F., Physical Modification of Soy Protein Concentrate Prepared by Alcohol Leaching Process, Ph.D. Dissertation of Wuxi University of Light Industry, Wuxi, 1993.
    • (1993) Physical Modification of Soy Protein Concentrate
    • Hua, Y.F.1
  • 3
    • 0002609034 scopus 로고
    • Relationships of Hydrophobicity to Emulsifying Properties of Heat-Denatured Proteins
    • Voutsinas, L.P., E. Cheung, and S. Nakai, Relationships of Hydrophobicity to Emulsifying Properties of Heat-Denatured Proteins, J. Food Sci. 48:26-32 (1983).
    • (1983) J. Food Sci. , vol.48 , pp. 26-32
    • Voutsinas, L.P.1    Cheung, E.2    Nakai, S.3
  • 4
    • 33845550183 scopus 로고
    • Structure-Function Relationships of Food Proteins with an Emphasis on the Importance of Protein Hydrophobicity
    • Nakai, S., Structure-Function Relationships of Food Proteins with an Emphasis on the Importance of Protein Hydrophobicity, J. Agric. Food Chem. 31:676-683 (1983).
    • (1983) J. Agric. Food Chem. , vol.31 , pp. 676-683
    • Nakai, S.1
  • 5
    • 0000678633 scopus 로고
    • Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Protein
    • edited by A.M. Altschul and H.L. Wilcke, Academic Press, Orlando
    • Kinsella, J.E., S. Damodaran, and B. German, Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Protein, in New Protein Foods, Vol. 5, edited by A.M. Altschul and H.L. Wilcke, Academic Press, Orlando, 1985, pp. 108-179.
    • (1985) New Protein Foods , vol.5 , pp. 108-179
    • Kinsella, J.E.1    Damodaran, S.2    German, B.3
  • 6
    • 0000750333 scopus 로고
    • Isolation and Partial Characterization of Heat-Denatured Products of Soybean 11S Globulin and Their Analysis by Electrophoresis
    • Yamagishi, T., F. Yamauchi, and K. Shibasaki, Isolation and Partial Characterization of Heat-Denatured Products of Soybean 11S Globulin and Their Analysis by Electrophoresis, Agric. Biol. Chem. 44:1575-1582 (1980).
    • (1980) Agric. Biol. Chem. , vol.44 , pp. 1575-1582
    • Yamagishi, T.1    Yamauchi, F.2    Shibasaki, K.3
  • 7
    • 0002732972 scopus 로고
    • Quantitative Estimation of Hydrophbicity
    • CRC Press, Boca Raton
    • Nakai, S., and E. Li-Chan, Quantitative Estimation of Hydrophbicity, in Hydrophobic Interaction in Food Systems, CRC Press, Boca Raton, 1988, pp. 23-42.
    • (1988) Hydrophobic Interaction in Food Systems , pp. 23-42
    • Nakai, S.1    Li-Chan, E.2
  • 8
    • 0011505480 scopus 로고
    • Relationship between Thermocoagulation of Proteins and Amino Acid Composition
    • Shimada, K., and S. Matsusita, Relationship Between Thermocoagulation of Proteins and Amino Acid Composition, J. Agric. Food Chem. 28:413-417 (1980).
    • (1980) J. Agric. Food Chem. , vol.28 , pp. 413-417
    • Shimada, K.1    Matsusita, S.2
  • 9
    • 33845279681 scopus 로고
    • Refolding of Thermally Unfolded Soy Proteins during the Cooling Regime of the Gelation Process: Effect on Gelation
    • Damodaran, S.J., Refolding of Thermally Unfolded Soy Proteins During the Cooling Regime of the Gelation Process: Effect on Gelation, Ibid. 36:262-269 (1988).
    • (1988) J. Agric. Food Chem. , vol.36 , pp. 262-269
    • Damodaran, S.J.1
  • 10
    • 0000123417 scopus 로고
    • Isolation and Electrophoretic Analysis of Heat-Induced Products of Mixed Soybean 7S and 11S Globulins
    • Yamagishi, T., A. Miyakawa, N. Noda, and F. Yamauchi, Isolation and Electrophoretic Analysis of Heat-Induced Products of Mixed Soybean 7S and 11S Globulins, Agric. Biol. Chem. 47: 1229-1237 (1983).
    • (1983) Agric. Biol. Chem. , vol.47 , pp. 1229-1237
    • Yamagishi, T.1    Miyakawa, A.2    Noda, N.3    Yamauchi, F.4
  • 12
    • 0011174996 scopus 로고
    • Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
    • T. Yamagishi, T. Tomisawa, and F. Yamauchi, Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide, Agric. Biol. Chem. 47:2475-2481 (1983).
    • (1983) Agric. Biol. Chem. , vol.47 , pp. 2475-2481
    • Yamagishi, T.1    Tomisawa, T.2    Yamauchi, F.3
  • 13
    • 0002712182 scopus 로고
    • Interrelationship of Molecular and Functional Properties of Food Protein
    • edited by J.E. Kinsella and W.G. Soucie, American Oil Chemists' Society
    • Damodaran, S., Interrelationship of Molecular and Functional Properties of Food Protein, in Food Protein, edited by J.E. Kinsella and W.G. Soucie, American Oil Chemists' Society, 1989, pp. 21-51.
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    • Damodaran, S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.