Compositional characteristics of protein ingredients prepared from high-sucrose/low-stachyose soybeans

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 9, 2006, Pages 803-809

  Deak, Nicolas A ^a   Murphy, Patricia ^a   Johnson, Lawrence A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Isoflavones; Oligosaccharides; Protein; Raffinose; Soy protein concentrate; Soy protein isolate; Soybean sugars; Soybeans; Stachyose

Indexed keywords

GALACTINOL; SOY PROTEIN CONCENTRATE; SOY PROTEIN ISOLATE; SOYBEAN SUGARS;

AGRICULTURAL PRODUCTS; ALKALI METALS; PH EFFECTS; SUGAR (SUCROSE);

PROTEINS;

ALKALI METALS; FLAVONOIDS; OLIGOSACCHARIDES; PH; PROTEINS; RAFFINOSE; SOYA FLOUR; STACHYOSE;

GLYCINE MAX;

EID: 33749845010     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5018-x     Document Type: Article

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