Enhancement of Peptidoglutaminase Deamidation of Soy Protein by Heat Treatment and/or Proteolysis
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4) , 1132-1134
- https://doi.org/10.1111/j.1365-2621.1988.tb13546.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Deamidation of food proteins by protease in alkaline pHJournal of Agricultural and Food Chemistry, 1987
- Glutamine-specific Deamidation ofαs1-Casein by TransglutaminaseAgricultural and Biological Chemistry, 1986
- Enzymatic Modification of Proteins Applicable to FoodsPublished by American Chemical Society (ACS) ,1977
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951