Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages C293-C302

  Jiang, Jiang ^a   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsifying property; Glycinin; PH shifting; Soy protein; conglycinin

Indexed keywords

GLYCINE MAX;

EID: 79952084289     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02035.x     Document Type: Article

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