PREPARATION AND FUNCTIONAL-PROPERTIES OF ENZYMATICALLY DEAMIDATED SOY PROTEINS

被引：45

作者：

HAMADA, JS

MARSHALL, WE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04661.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：598 / &

共 24 条

[1]

ADLERNISSEN J, 1979, J AGR FOOD CHEM, V27, P1258

[2]

Alder-Nissen J., 1986, ENZYMATIC HYDROLYSIS

[3] ON AVERAGE HYDROPHOBICITY OF PROTEINS AND RELATION BETWEEN IT AND PROTEIN STRUCTURE [J].

BIGELOW, CC .

JOURNAL OF THEORETICAL BIOLOGY, 1967, 16 (02) :187-&

[4]

CHEETHAM PSJ, 1986, HDB ENZYME BIOTECHNO, P274

[5]

HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[6] DEAMIDATION OF SOY PEPTIDES AND PROTEINS BY BACILLUS-CIRCULANS PEPTIDOGLUTAMINASE [J].

HAMADA, JS ;

SHIH, FF ;

FRANK, AW ;

MARSHALL, WE .

JOURNAL OF FOOD SCIENCE, 1988, 53 (02) :671-672

[7] ENHANCEMENT OF PEPTIDOGLUTAMINASE DEAMIDATION OF SOY PROTEIN BY HEAT-TREATMENT AND OR PROTEOLYSIS [J].

HAMADA, JS ;

MARSHALL, WE .

JOURNAL OF FOOD SCIENCE, 1988, 53 (04) :1132-&

[8] EFFECTS OF PHOSPHORYLATION ON EMULSIFYING AND FOAMING PROPERTIES AND DIGESTIBILITY OF YEAST PROTEIN [J].

HUANG, YT ;

KINSELLA, JE .

JOURNAL OF FOOD SCIENCE, 1987, 52 (06) :1684-1688

[9] EFFECTS OF DEAMIDATION WITH CHYMOTRYPSIN AT PH 10 ON THE FUNCTIONAL-PROPERTIES OF PROTEINS [J].

KATO, A ;

TANAKA, A ;

LEE, Y ;

MATSUDOMI, N ;

KOBAYASHI, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (02) :285-288

[10] DETERMINATION OF FOAMING PROPERTIES OF PROTEINS BY CONDUCTIVITY MEASUREMENTS [J].

KATO, A ;

TAKAHASHI, A ;

MATSUDOMI, N ;

KOBAYASHI, K .

JOURNAL OF FOOD SCIENCE, 1983, 48 (01) :62-65

← 1 2 3 →