Functional properties of soy protein hydrolysates obtained by selective proteolysis

LWT

Volumn 38, Issue 3, 2005, Pages 255-261

  Tsumura, Kazunobu ^a   Saito, Tsutomu ^a   Tsuge, Keisuke ^a   Ashida, Hiroko ^a   Kugimiya, Wataru ^a   Inouye, Kuniyo ^b  

^a FUJI OIL CO LTD   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Functional properties; Glycinin; Salt soluble meat protein; Soy protein hydrolysate; conglycinin

Indexed keywords

EMULSIONS; GELS; GRAIN (AGRICULTURAL PRODUCT); HYDROLYSIS; MICROSTRUCTURE; PH EFFECTS; SOLUBILITY; VISCOSITY;

EMULSIFYING ACTIVITY; REDUCED-GLYCININ HYDROLYSATE (RGH); REDUCED-Β-CONGLYCININ HYDROLYSATE (RCH); SOY PROTEIN ISOLATES (SPI);

ENZYMES;

EMULSIONS; ENZYMES; GELS; HYDROLYSIS; PH; SOLUBILITY; SOY BEANS; VISCOSITY;

GLYCINE MAX;

EID: 12344333869     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.007     Document Type: Article

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