GEL FORMATION OF SOYBEAN 7S AND 11S PROTEINS

[1] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228

[2] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[3] CIRCLE SJ, 1964, CEREAL CHEM, V41, P157

[4] SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 892 - 896

[5] PROTEIN GELS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78

[6] Fraenkel-Conrat H, 1944, J BIOL CHEM, V154, P239

[7] FUKUSHIM.D, 1968, CEREAL CHEM, V45, P203

[8] GORNALL AG, 1949, J BIOL CHEM, V177, P751

[9] HAMM REINER, 1960, FOOD RES, V25, P587

[10] KOSHIYAMA I, 1968, CEREAL CHEM, V45, P394

[1] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228

[2] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[3] CIRCLE SJ, 1964, CEREAL CHEM, V41, P157

[4] SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 892 - 896

[5] PROTEIN GELS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78

[6] Fraenkel-Conrat H, 1944, J BIOL CHEM, V154, P239

[7] FUKUSHIM.D, 1968, CEREAL CHEM, V45, P203

[8] GORNALL AG, 1949, J BIOL CHEM, V177, P751

[9] HAMM REINER, 1960, FOOD RES, V25, P587

[10] KOSHIYAMA I, 1968, CEREAL CHEM, V45, P394