Modification of Proteins from Soymilk Residue (Okara) by Trypsin
- 1 September 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (5), 781-786
- https://doi.org/10.1111/j.1365-2621.1999.tb15911.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Soy Protein Hydrolysate Debittering by Lysine-AcetylationJournal of Food Science, 1994
- Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of GlutenJournal of Food Science, 1986
- Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy ProteinsJournal of Food Science, 1985
- Effect of tryptic digestion on emulsifying properties of soy protein.Agricultural and Biological Chemistry, 1982
- Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acidJournal of Agricultural and Food Chemistry, 1979
- Chemical Modification for Improving Functional Properties of Plant and Yeast ProteinsPublished by American Chemical Society (ACS) ,1979
- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- Formation of digestion intermediate of glycinin.Agricultural and Biological Chemistry, 1978
- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977
- Observations on the use of 2,4,6-trinitrobenzenesulphonic acid for the determination of available lysine in animal protein concentratesThe Analyst, 1973