Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates

Journal of Food Science

Volumn 78, Issue 12, 2013, Pages

  Cui, Chun ^a   Zhao, Mouming ^a   Yuan, Boen ^a   Zhang, Yuanhong ^a   Ren, Jiaoyan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Functional properties; Limited proteolysis; Pepsin; Soybean protein; Structure change

Indexed keywords

BETA CONGLYCININ PROTEIN, GLYCINE MAX; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; GLYCININ; PEPSIN A; PLANT ANTIGEN; PROTEIN HYDROLYSATE; SEED STORAGE PROTEIN; SOYBEAN PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; FOOD HANDLING; FUNCTIONAL PROPERTIES; LIMITED PROTEOLYSIS; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOYBEAN; STRUCTURE CHANGE;

FUNCTIONAL PROPERTIES; LIMITED PROTEOLYSIS; PEPSIN; SOYBEAN PROTEIN; STRUCTURE CHANGE;

ANTIGENS, PLANT; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GLOBULINS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; PEPSIN A; PROTEIN HYDROLYSATES; SEED STORAGE PROTEINS; SOYBEAN PROTEINS; SOYBEANS;

EID: 84890153328     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12309     Document Type: Article

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