An improved method to determine SH and -S-S- group content in soymilk protein

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 317-320

  Ou, Shiyi ^c   Kwok, K C ^b   Wang, Yong ^a   Bao, Huiyan ^a  

^a JINAN UNIVERSITY   (China)

^b HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^c NONE

Author keywords

Protein; Sulfhydryl; Turbidity

Indexed keywords

ACETONE; SOYBEAN PROTEIN;

ANALYTIC METHOD; ARTICLE; CHEMICAL BOND; CHEMICAL PARAMETERS; CHEMICAL PROCEDURES; CHEMICAL REACTION; CHEMICAL STRUCTURE; PH MEASUREMENT; PRECIPITATION; PROTEIN ISOLATION; SEPARATION TECHNIQUE; TURBIDITY;

EID: 3042745233     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.001     Document Type: Article

References (12)

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