Functional and structural properties of 2S soy protein in relation to other molecular protein fractions

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 6046-6053

  Sok, Li Tay ^a   Kasapis, Stefan ^a   Perera, Conrad O ^a   Barlow, Philip J ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

11S soy protein; 2S soy protein; 7S soy protein; Aggregation; Foaming; Gelation; Structure function relationship; Water holding capactiy

Indexed keywords

EMULSIFYING AGENT; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; GEL; ISOLATION AND PURIFICATION; PH; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; STRUCTURE ACTIVITY RELATION; TIME;

CHEMISTRY, PHYSICAL; EMULSIFYING AGENTS; GELS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; SOYBEAN PROTEINS; STRUCTURE-ACTIVITY RELATIONSHIP; TIME FACTORS;

GLYCINE MAX;

EID: 33748418006     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060387a     Document Type: Article

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