Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5506-5512

  Nakamura, Akihiro ^a,b   Yoshida, Ryuji ^b   Maeda, Hirokazu ^b   Furuta, Hitoshi ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Emulsion; Protein; Soybean; Water soluble polysaccharide

Indexed keywords

CARBOHYDRATE; GLUTAMIC ACID; OIL; POLYSACCHARIDE; PROLINE; SOYBEAN PROTEIN; SUGAR; URONIC ACID; WATER;

ADSORPTION; ARTICLE; CARBOHYDRATE ANALYSIS; EMULSION; FOOD COMPOSITION; GEL FILTRATION; MOLECULAR WEIGHT; PROTEIN ANALYSIS; PROTEIN CONTENT; SEPARATION TECHNIQUE; SOYBEAN;

ADSORPTION; CARBOHYDRATES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; GLUTAMIC ACID; MOLECULAR WEIGHT; PLANT PROTEINS; POLYGALACTURONASE; POLYSACCHARIDES; PROLINE; SOLUBILITY; SOYBEANS; TRYPSIN;

GLYCINE MAX;

EID: 4143094994     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049728f     Document Type: Article

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