Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates.

Cui, Chun; Zhao, Mouming; Yuan, Boen; Zhang, Yuanhong; Ren, Jiaoyan

Cui, Chun; Zhao, Mouming; Yuan, Boen; Zhang, Yuanhong; Ren, Jiaoyan.

Affiliation

Cui C; College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou 510640, China.

J Food Sci ; 78(12): C1871-7, 2013 Dec.

Article in En | MEDLINE | ID: mdl-24279931

Subject(s)

Antigens, Plant/chemistry; Globulins/chemistry; Pepsin A/chemistry; Protein Hydrolysates/chemistry; Seed Storage Proteins/chemistry; Soybean Proteins/chemistry; Electrophoresis, Polyacrylamide Gel; Food Handling; Hydrogen-Ion Concentration; Hydrophobic and Hydrophilic Interactions; Particle Size; Glycine max/chemistry

Key words

functional properties; limited proteolysis; pepsin; soybean protein; structure change

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Pepsin A / Soybean Proteins / Antigens, Plant / Seed Storage Proteins / Globulins Language: En Journal: J Food Sci Year: 2013 Document type: Article Affiliation country: China

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