Effects of thermal treatment on the coagulation of soy proteins induced by subtilisin Carlsberg

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 2, 2009, Pages 717-723

  Inouye, Kuniyo ^a   Nakano, Kimio ^a   Asaoka, Kohei ^a   Yasukawa, Kiyoshi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Coagulation; Soy protein; Subtilisin Carlsberg; Thermal treatment; Turbidity

Indexed keywords

GLYCINE MAX;

BACTERIAL PROTEIN; GLOBULIN; GLYCININ; SOYBEAN PROTEIN; SUBTILISIN;

ARTICLE; BACILLUS; CHEMISTRY; ENZYMOLOGY; HEAT; METABOLISM; SPECTROSCOPY;

BACILLUS; BACTERIAL PROTEINS; GLOBULINS; HOT TEMPERATURE; SOYBEAN PROTEINS; SPECTRUM ANALYSIS; SUBTILISINS;

EID: 59849087348     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802693f     Document Type: Article

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