Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties

Food Chemistry

Volumn 194, Issue , 2016, Pages 284-289

  James, Andrew T ^a   Yang, Aijun ^a  

^a CSIRO   (Australia)

Author keywords

Globulin subunits; Soybean protein content; Tofu gel quality

Indexed keywords

POLYACRYLONITRILES; POLYPEPTIDES; WATER HARDNESS;

GEL PROPERTIES; GEL QUALITIES; GLOBULIN SUBUNITS; PROTEIN CONTENTS; PROTEIN SUBUNITS; SOYBEAN PROTEINS; STORAGE PROTEINS; WATER HOLDING CAPACITY;

PROTEINS;

GLOBULIN; SOYBEAN PROTEIN; PROTEIN SUBUNIT; SEED STORAGE PROTEIN;

ARTICLE; COLOR; FOOD QUALITY; HARDNESS; LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN INTERACTION; PROTEIN QUATERNARY STRUCTURE; PROTEIN SUBUNIT; SEED SIZE; SOYBEAN; TANDEM MASS SPECTROMETRY; TOFU; ANALYSIS; CHEMISTRY; SOY FOOD; STANDARDS;

GLYCINE MAX;

FOOD QUALITY; GLOBULINS; HARDNESS; PROTEIN SUBUNITS; SEED STORAGE PROTEINS; SEEDS; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS;

EID: 84939214622     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.021     Document Type: Article

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