Molecular understanding of heat‐induced phenomena of soybean protein
- 1 January 1991
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 7 (3) , 283-322
- https://doi.org/10.1080/87559129109540914
Abstract
(1991). Molecular understanding of heat‐induced phenomena of soybean protein. Food Reviews International: Vol. 7, No. 3, pp. 283-322.This publication has 92 references indexed in Scilit:
- Is thermally denatured protein unfolded? The example of α-lactalbuminBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1987
- Comparison of the structure of the 7 S globulin from Phaseolus vulgaris in solution with the crystal structure of 7 S globulin from Canavalia ensiformis by small angle X-ray scatteringFEBS Letters, 1983
- Effect of trimethylammonium residue-containing compounds on gel formation with heating and freezing of soybean protein.Agricultural and Biological Chemistry, 1983
- Salt-induced reconstitution of .BETA.-conglycinin from its thermal dissociates.Agricultural and Biological Chemistry, 1982
- State of aromatic amino acid residues in soybean 11S globulin heated in the presence of N-ethylmaleimide by derivative spectrophotometry.Agricultural and Biological Chemistry, 1981
- Immunochemical studies of the effects of ionic strength on thermal denaturation of soybean 7S globulin.Agricultural and Biological Chemistry, 1981
- Gel formation of soybean 7S and 11S proteins.Agricultural and Biological Chemistry, 1980
- Hardening and softening properties of soybean protein-water suspending systems.Agricultural and Biological Chemistry, 1980
- Separation of the glycopeptides from soybean 7S protein: Their amino acid sequences.Agricultural and Biological Chemistry, 1976
- Ultracentrifuge studies on soya bean proteinBiochimica et Biophysica Acta, 1955