Characteristics of a black soybean (Glycine max L. Merrill) protein isolate partially hydrolyzed by alcalase

Food Science and Biotechnology

Volumn 18, Issue 2, 2009, Pages 488-493

  Yoon, Ji Ho ^a   Jung, Dong Chae ^a   Lee, Eun Hye ^a   Kang, Yoon Seok ^a   Lee, Sung Yong ^a   Park, Sae Rom ^a   Yeom, Hye Jung ^a   Ha, Mi Sun ^a   Park, Sang Kyu ^a   Lee, Yu Si ^b   Ha, Sang Do ^b   Kim, Gun Hee ^c   Bae, Dong Ho ^a  

^a Konkuk University   (South Korea)

^b Chung Ang University   (South Korea)

^c Duksung Women's University   (South Korea)

Author keywords

Alcalase; Black soybean; Enzymatic hydrolysis; Functional property; Hypoallergenic

Indexed keywords

ALCALASE; ALLERGENICITY; ANTIOXIDANT ACTIVITIES; BLACK SOYBEAN; FUNCTIONAL PROPERTIES; GLYCINE MAX; HYDROLYTIC BREAKDOWN; HYPOALLERGENIC; PARTIAL HYDROLYSIS; PARTIALLY HYDROLYZED; PROTEIN ISOLATES; SOY PROTEIN ISOLATES;

AMINO ACIDS; NITROGEN FIXATION; POLYACRYLONITRILES; PROTEINS;

ENZYMATIC HYDROLYSIS;

GLYCINE MAX;

EID: 79954554269     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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