Effect of protein content and denaturation on the extractability and stability of isoflavones in different soy systems

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 8958-8965

  Malaypally, Sravanthi P ^a   Ismail, Baraem ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

isoflavone extraction; isoflavone thermal stability; isoflavone protein association; Isoflavones

Indexed keywords

DENATURED PROTEINS; EXTRACTABILITY; EXTRACTION EFFICIENCIES; ISOFLAVONE EXTRACTION; ISOFLAVONES; MATRIX; PROTECTIVE EFFECTS; PROTEIN CONTENTS; PROTEIN DENATURATION; PROTEIN HYDROLYSIS; PROTEIN MOIETY; SOLVENT-EXTRACTION TECHNIQUES; SOY MILK; SOY PROTEIN ISOLATES; THERMAL DEGRADATIONS; THERMAL STABILITY; THERMAL TREATMENT;

DENATURATION; ENZYMES; PROTEOLYSIS; SOLVENTS; THERMODYNAMIC STABILITY;

SOLVENT EXTRACTION;

ISOFLAVONE DERIVATIVE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; ISOLATION AND PURIFICATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN DENATURATION; SOYBEAN;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; ISOFLAVONES; PROTEIN DENATURATION; PROTEOLYSIS; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 77956536775     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1023774     Document Type: Article

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