Physical and chemical properties of soybean proteins
- 1 February 1977
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 54 (2) , A112-117A
- https://doi.org/10.1007/bf02912385
Abstract
Recent physical and chemical studies are reviewed for Bowman‐Birk and Kunitz trypsin inhibitors, agglutinin, and 7S and 11S globulins of soybeans. Differences between gelation properties of crude 7S and 11S globulin fractions are also discussed.Keywords
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