RELATIONSHIP BETWEEN HYDROPHOBICITY AND EMULSIFYING PROPERTIES OF SOME PLANT-PROTEINS

被引：75

作者：

NAKAI, S

HO, L

HELBIG, N

KATO, A

TUNG, MA

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1980年 / 13卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(80)73297-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：23 / 27

页数：5

共 11 条

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[2] COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
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DILL, CW
TYBOR, PT
LANDMANN, WA
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 175 - 177
[3] FOLCH J, 1957, J BIOL CHEM, V226, P497
[4] KATO A, 1979, 39TH ANN IFT M ST LO
[5] RELATIONSHIP BETWEEN HYDROPHOBICITY AND INTERFACIAL-TENSION OF PROTEINS
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NAKAI, S
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1979, 576 (02) : 269 - 279
[6] DATA TRANSFORMATIONS IN STATISTICAL-ANALYSIS
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STANLEY, DW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (02): : 98 - 100
[7] SOLUBILIZATION OF RAPESEED, SOY AND SUNFLOWER PROTEIN ISOLATES BY SURFACTANT AND PROTEINASE TREATMENTS
NAKAI, S
HO, L
TUNG, MA
QUINN, JR
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1980, 13 (01): : 14 - 22
[8] EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE
PEARCE, KN
KINSELLA, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) : 716 - 723
[9] PROSSER AR, 1977, J ASSOC OFF ANA CHEM, V60, P895
[10] BINDING OF DODECYL SULFATE TO PROTEINS AT HIGH BINDING RATIOS - POSSIBLE IMPLICATIONS FOR STATE OF PROTEINS IN BIOLOGICAL MEMBRANES
REYNOLDS, JA
TANFORD, C
[J]. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1970, 66 (03) : 1002 - +

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