Effect of succinylation on the physicochemical properties of soy protein hydrolysate

Food Research International

Volumn 34, Issue 6, 2001, Pages 507-514

  Achouri, Allaoua ^a,b   Zhang, Wang ^a  

^a WUXI UNIVERSITY OF LIGHT INDUSTRY   (China)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

In vitro digestibility; Physicochemical properties; Soy protein hydrolysate; Succinylation

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; DIGESTIBILITY; DISSOCIATION CONSTANT; ENZYMIC HYDROLYSIS; FOOD ANALYSIS; HYDROPHOBICITY; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PROTEIN HYDROLYSATE; SOYBEAN; SUCCINYLATION;

EID: 0034992888     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00063-1     Document Type: Article

References (41)

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