Soybean glycinin subunits: Characterization of physicochemical and adhesion properties

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7589-7593

  Mo, Xiaoqun ^a   Zhong, Zhikai ^a   Wang, Donghai ^b   Sun, Xiuzhi ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Kansas State University   (United States)

Author keywords

Adhesion strength; Hydrophobic amino acids; pH; Soybean protein; Thermal properties

Indexed keywords

GLOBULIN; GLYCININ; PROTEIN SUBUNIT; SOYBEAN PROTEIN;

ADHESION; ARTICLE; CHEMISTRY; PH; PHYSICAL CHEMISTRY; SOLUBILITY; SOYBEAN; THERMODYNAMICS;

ADHESIVENESS; CHEMISTRY, PHYSICAL; GLOBULINS; HYDROGEN-ION CONCENTRATION; PROTEIN SUBUNITS; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS; THERMODYNAMICS;

GLYCINE MAX;

EID: 33750493256     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060780g     Document Type: Article

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