Limited deamidation of soybean protein isolates by glutaminase and its impacts on the selected properties

International Journal of Food Properties

Volumn 15, Issue 3, 2012, Pages 638-655

  Li, Dan ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Emulsify property; Glutaminase; Iron (II) chelating activity; Rheological property; Soybean protein isolates

Indexed keywords

CHELATING ACTIVITY; EMULSIFY PROPERTY; GLUTAMINASE; RHEOLOGICAL PROPERTY; SOYBEAN PROTEINS;

EMULSIFICATION; IRON COMPOUNDS; RHEOLOGY;

CHELATION;

GLYCINE MAX;

EID: 84860434347     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.494760     Document Type: Article

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