Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages

Journal of Separation Science

Volumn 30, Issue 4, 2007, Pages 502-507

  Amigo Benavent, Miryam ^a   Villamiel, Mar ^a   Dolores del Castillo, M ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Furosine; Maillard reaction; Non enzymatic glycation; Protein quality; Soy beverages

Indexed keywords

BEVERAGES; ELECTROPHORESIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; PROTEINS;

FUROSINE; NON-ENZYMATIC GLYCATION; PROTEIN QUALITY;

CHEMICAL ANALYSIS;

ISOFLAVONE DERIVATIVE; SOYBEAN PROTEIN;

ANALYTIC METHOD; ARTICLE; BEVERAGE; CAPILLARY ZONE ELECTROPHORESIS; CONTROLLED STUDY; FEASIBILITY STUDY; FOOD ANALYSIS; ION PAIR CHROMATOGRAPHY; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN QUALITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SAMPLE SIZE; SOYBEAN MILK; STATISTICAL SIGNIFICANCE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, CAPILLARY; FOOD ANALYSIS; HYDROGEN-ION CONCENTRATION; LYSINE; MOLECULAR STRUCTURE; SOY MILK; SOYBEAN PROTEINS;

EID: 34047186503     PISSN: 16159306     EISSN: 16159314     Source Type: Journal    
DOI: 10.1002/jssc.200600437     Document Type: Article

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