FOOD USE OF SOYBEAN 7S AND 11S PROTEINS - EXTRACTION AND FUNCTIONAL PROPERTIES OF THEIR FRACTIONS

被引：57

作者：

SAIO, K

WATANABE, T

KAJI, M

机构：

[1] MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO,TOKYO,JAPAN

[2] MEIJI SEIKA KAISHA LTD,FOOD RES & DEV LABS,KAWASAKI,KANAGAWA,JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07222.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1139 / 1144

页数：6

共 12 条

[1] ELDRIDGE AC, 1967, CEREAL CHEM, V4, P645
[2] FUKUSHIM.D, 1968, CEREAL CHEM, V45, P203
[3] KAWAGUCHI Y, 1973, PRIVATE COMMUNICATIO
[4] KOSHIYAMA I, 1965, AGR BIOL CHEM TOKYO, V29, P885
[5] MATSUOKA H, 1968, NIPPON SHOKUHIN KOYO, V15, P103
[6] PURIFICATION OF 11 S COMPONENT OF SOYBEAN PROTEINS
MITSUDA, H
KUSANO, T
HASEGAWA, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (01): : 7 - &
[7] OBARA T, 1970, MEMORIES FA TOKYO U, V16, P51
[8] OKAMOTO S, 1973, M JAPANESE SOC FOOD
[9] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN PROTEINS .2. EFFECT OF SULFHYDRYL GROUPS ON PHYSICAL PROPERTIES OF TOFU-GEL
SAIO, K
KAJIKAWA, M
WATANABE, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (06): : 890 - &
[10] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL
SAIO, K
KAMIYA, M
WATANABE, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &