Etude de L'Activité Trypsique et des Propriétés Physico-Chimique de Diverses Fractions Protéiques de Soja
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 11 (1) , 7-11
- https://doi.org/10.1016/s0315-5463(78)73152-4
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- FOOD USE OF SOYBEAN 7s AND 11s PROTEINS Extraction and Functional Properties of Their FractionsJournal of Food Science, 1973
- Food Processing Characteristics of Soybean ProteinsAgricultural and Biological Chemistry, 1971
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- Isoelectric Focusing in Narrow pH Gradients of Kunitz and Bowman-Birk Soybean Trypsin InhibitorsSeparation Science, 1969
- The major pH 4.5 soluble proteins of soybean cotyledons I. Separation by gel filtration, disc electrofocusing and immunoelectrophoresisBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- Studies on the cold-insoluble fraction of the water-extractable soybean proteins. I. Polymerization of the 11 S component through reactions of sulfhydryl groups to form disulfide bondsArchives of Biochemistry and Biophysics, 1957