Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-Î-lactone in soymilk

Scientific Reports

Volumn 6, Issue , 2016, Pages

  Hsia, Sheng Yang ^a   Hsiao, Yu Hsuan ^a   Li, Wen Tai ^b   Hsieh, Jung Feng ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

^b Ministry of Health and Welfare   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

BETA-GLUCONO-1,5-LACTONE; GLUCONIC ACID; ISOFLAVONE DERIVATIVE; LACTONE; PROTEIN BINDING; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; GEL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN DENATURATION; PROTEIN MULTIMERIZATION;

CHEMICAL PHENOMENA; CHEMICAL PRECIPITATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; GLUCONATES; ISOFLAVONES; LACTONES; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN MULTIMERIZATION; SOYBEAN PROTEINS;

EID: 84992366219     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep35718     Document Type: Article

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