Effects of simultaneous heat and reducing treatments on some structural characteristics of soy isolates obtained at pilot plant scale

Food Science and Technology International

Volumn 8, Issue 4, 2002, Pages 223-228

  Remondetto, G E ^a   Gonzalez, R J ^a   Anon, M C ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Denaturation; Disulphide; Heat and reducing treatment; Soy protein; Sulphhydryl

Indexed keywords

DENATURATION;

AGGLOMERATION; CHEMICAL BONDS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HEAT TREATMENT; LOW TEMPERATURE EFFECTS; POLYPEPTIDES;

PROTEINS;

GLYCINE MAX;

EID: 0036702290     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013202008004553     Document Type: Article

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