Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 333-343

  Nakamura, Akihiro ^a   Furuta, Hitoshi ^a   Kato, Masayoshi ^a   Maeda, Hirokazu ^a   Nagamatsu, Yasunori ^b  

^a FUJI OIL CO LTD   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Acidic condition; Milk protein; Pectin; Polysaccharide; Soybean; Stability

Indexed keywords

BEVERAGES; POLYSACCHARIDES;

ACIDIC BEVERAGES; ACIDIC CONDITIONS; GALACTURONAN; MILK PROTEIN; NEUTRAL SUGAR; PECTIN; SOYBEAN; SOYBEAN COTYLEDONS; STABILIZING EFFECTS; SUGAR SIDE CHAINS;

PROTEINS;

ARABINAN; ARABINOSE; CELLULASE; GALACTAN; GALACTOSE; GALACTURONAN; GLYCOSIDASE; MILK PROTEIN; PECTIN; POLYGALACTURONASE; POLYSACCHARIDE; RHAMNOGALACTURONASE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BEVERAGE; CARBOHYDRATE ANALYSIS; DIGESTION; EXTRACTION; ISOELECTRIC POINT; PH; PROTEIN STABILITY; SOLUBILITY; SOYBEAN;

GLYCINE MAX;

EID: 0038625446     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00095-4     Document Type: Article

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