The effect of microwave roasting on soybean protein composition and components with trypsin inhibitor activity

Acta Alimentaria

Volumn 34, Issue 1, 2005, Pages 23-31

  Barac M ^a   Stanojevic S ^a  

^a Inst for Food Technol and Biochem   (Serbia)

Author keywords

Cracked soybean; Glycinin; Microwave roasting; Protease inhibitor activity; conglycinin

Indexed keywords

GLYCININ; HEXANE; POLYPEPTIDE; PROTEIN SUBUNIT; PROTEINASE INHIBITOR; TRYPSIN INHIBITOR;

ARTICLE; BIOLOGICAL ACTIVITY; CONTROLLED STUDY; DENSITOMETRY; MICROWAVE RADIATION; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SOYBEAN;

GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 17744383239     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.34.2005.1.5     Document Type: Article

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