Physicochemical properties of soy protein: Effects of subunit composition

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 9958-9964

  Qi, Guangyan ^a   Venkateshan, Karthik ^a   Mo, Xiaoqun ^a   Zhang, Lu ^b   Sun, Xiuzhi Susan ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

electrophoresis; morphology properties; soy protein elastomer; thermal properties; viscoelasticity; water absorbing capacity

Indexed keywords

CONGLYCININ; DISULFIDE BONDS; FUNCTIONAL PROPERTIES; GLYCININ; HIGH MOLECULAR WEIGHT; NATIVE STATE; PHYSICOCHEMICAL PROPERTY; POROUS PARTICLE; PROTEIN AGGREGATES; PROTEIN PARTICLES; PROTEIN-PROTEIN INTERACTIONS; SMOOTH SURFACE; SOY PROTEIN; VARIOUS PH; VISCOELASTIC SOLIDS; WATER-ABSORBING CAPACITY; WHEAT GLUTEN;

AGGREGATES; COVALENT BONDS; ELASTOMERS; ELECTROPHORESIS; POROUS MATERIALS; THERMODYNAMIC PROPERTIES; VISCOELASTICITY;

PROTEINS;

DISULFIDE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; DRUG STABILITY; ELASTICITY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN SUBUNIT; SOLUBILITY; ULTRASTRUCTURE; VISCOSITY;

DISULFIDES; DRUG STABILITY; ELASTICITY; MOLECULAR WEIGHT; PHYSICOCHEMICAL PHENOMENA; PROTEIN SUBUNITS; SOLUBILITY; SOYBEAN PROTEINS; VISCOSITY;

TRITICUM AESTIVUM;

EID: 80053105582     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201077b     Document Type: Article

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