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

被引：148

作者：

SAIO, K

KAMIYA, M

WATANABE, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1969年 / 33卷 / 09期

关键词：

D O I：

10.1080/00021369.1969.10859465

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1301 / &

共 11 条

[1] IMMUNOCHEMICAL STUDY OF CHANGES IN RESERVE PROTEINS OF GERMINATING SOYBEAN SEEDS
CATSIMPOOLAS, N
CAMPBELL, TG
MEYER, EW
[J]. PLANT PHYSIOLOGY, 1968, 43 (05) : 799 - +
[2] DAVIS BJ, DISC ELECTROPHORESIS, V2
[3] ELDRIDGE AC, 1967, CEREAL CHEM, V44, P645
[4] HARADA K, 34 C JAP SOC BREED
[5] HARADA K, 32 C JAP SOC BREED
[6] KOSHIYAMA I, 1965, AGR BIOL CHEM TOKYO, V29, P885
[7] PROTEIN-CALCIUM-PHYTIC ACID RELATIONSHIPS IN SOYBEAN .3. EFFECT OF PHYTIC ACID ON COAGULATIVE IN TOFU-MAKING
SAIO, K
KOYAMA, E
YAMAZAKI, S
WATANABE, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (01): : 36 - &
[8] Shibasaki K., 1969, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V16, P22
[9] WATANABE T, 1960, REPORT FOOD RESEAR B, V14, P6
[10] PURIFICATION AND CHARACTERIZATION OF THE 11S COMPONENT OF SOYBEAN PROTEINS
WOLF, WJ
BRIGGS, DR
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 85 (01) : 186 - 199