Hydrodynamic Characterization of Lupin Proteins: Solubility, Intrinsic Viscosity, and Molar Mass
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (10), 3018-3021
- https://doi.org/10.1021/jf950516f
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Electrophoretic, solubility and functional properties of commercial soy protein isolatesJournal of Agricultural and Food Chemistry, 1991
- Isolation and purification of 7S and 11S globulins from broad beans and peasJournal of Agricultural and Food Chemistry, 1990
- The legumin-like storage protein of Lupinus albus seedsPhytochemistry, 1988
- The rheological properties of diluted solutions of 11 S‐globulin isolated from soybeans by using selective thermal denaturation of 2 S‐ and 7 S‐globulinsMolecular Nutrition & Food Research, 1986
- Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)Journal of Food Science, 1985
- Some observations on a new type of point average molecular weightJournal of Biochemical and Biophysical Methods, 1982
- Effect of Extreme pH and Salt Concentration on Intrinsic Viscosity and Huggins' Constant (k′) of 7S and 11S Soybean GlobulinsCanadian Institute of Food Science and Technology Journal, 1982
- Differential scanning calorimetric study of meals and constituents of some food grain LegumesJournal of the Science of Food and Agriculture, 1980
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
- A Simple Kinetic Method for Some Second-order ReactionsThe Journal of Physical Chemistry, 1955