Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10893-10900

  Nik, Amir Malaki ^a   Tosh, Susan M ^b   Poysa, Vaino ^c   Woodrow, Lorna ^c   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c HARROW RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Harovinton; Homogenization; Soymilk

Indexed keywords

BETA CONGLYCININ PROTEIN, GLYCINE MAX; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; GLYCININ; SEED STORAGE PROTEIN; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; GENETICS; GENOTYPE; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; SOLUBILITY; SOYBEAN; SOYBEAN MILK; SPECIES DIFFERENCE;

FOOD HANDLING; GENOTYPE; GLOBULINS; HOT TEMPERATURE; SEED STORAGE PROTEINS; SOLUBILITY; SOY MILK; SOYBEAN PROTEINS; SOYBEANS; SPECIES SPECIFICITY;

GLYCINE MAX;

EID: 57849134718     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800897s     Document Type: Article

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