Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 6, 2008, Pages 581-590

  Bainy, Eduarda M ^a,b   Tosh, Susan M ^a   Corredig, Milena ^b   Woodrow, Lorna ^a   Poysa, Vaino ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

DSC; Gel; Gelation; Soy protein isolates; Soybean

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; THERMAL EFFECTS;

GELATION PROFILES; SOY PROTEIN ISOLATES; SOYBEAN;

PROTEINS;

GLYCINE MAX;

EID: 43449131246     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1238-6     Document Type: Article

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