Functional properties of the acidic and basic subunits of the glycinin (11S) soy protein fraction

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 6, 2003, Pages 551-555

  Dias, Kalyani ^a   Myers, Deland J ^a   Bian, Yilin ^a   Lihono, Makuba A ^b   Wu, Shaowen ^c   Murphy, Patricia A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ARKANSAS AT PINE BLUFF   (United States)

^c DuPont Protein Technologies   (United States)

Author keywords

11S; Basic subunit; Glycinin; High molecular weight fraction; Low molecular weight fraction; Protein functional properties

Indexed keywords

EMULSIFICATION; PH EFFECTS; SOLUBILITY; VISCOSITY;

ISOELECTRIC POINT;

PROTEINS;

GLYCINE MAX;

EID: 0037777625     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0736-7     Document Type: Article

References (10)

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10. Liu, M., D.S. Lee, and S. Damodaran, Emulsifying Properties of Acidic Subunits of 11S Globulin, Ibid. 47:4970-4975 (1999).