Changes in activity coefficient γw of water and the foaming capacity of protein during hydrolysis

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 7, 2002, Pages 1455-1461

  Kumagai, Hitomi ^a   Seto, Hirotaka ^a   Norimatsu, Yuko ^a   Ishii, Kenji ^a   Kumagai, Hitoshi ^b,c  

^a NIHON UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Activity coefficient of water; Foaming capacity; Protein; Trypsin; Water activity

Indexed keywords

GLYCINE MAX;

AMINO ACID; CASEIN; CYSTEINE; OVALBUMIN; PEPTIDE; PROTEIN; TRINITROBENZENESULFONIC ACID; TRYPSIN; WATER;

ALGORITHM; ARTICLE; CHEMISTRY; HYDROLYSIS; PHYSICAL CHEMISTRY;

ALGORITHMS; AMINO ACIDS; CASEINS; CHEMISTRY, PHYSICAL; CYSTEINE; HYDROLYSIS; OVALBUMIN; PEPTIDES; PROTEINS; TRINITROBENZENESULFONIC ACID; TRYPSIN; WATER;

EID: 0036652975     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.1455     Document Type: Article

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