The analysis of the causes of protein precipitate formation in the blanched soymilk.

Wang, Yahui; Xing, Jiyun; Wang, Ruican; Guo, Shuntang

Wang, Yahui; Xing, Jiyun; Wang, Ruican; Guo, Shuntang.

Afiliação

Wang Y; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
Xing J; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
Wang R; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
Guo S; College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.

Food Chem ; 218: 341-347, 2017 Mar 01.

Article em En | MEDLINE | ID: mdl-27719919

Assuntos

Antígenos de Plantas/química; Globulinas/química; Glycine max/química; Proteínas de Armazenamento de Sementes/química; Leite de Soja/química; Proteínas de Soja/química; Manipulação de Alimentos; Temperatura Alta

Palavras-chave

2-Mercaptoethanol (PubChemCID:1567); Blanched soymilk; Bromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID: 61364); Copper sulfate (PubChemCID: 24462); Glycine (PubChemCID: 750); Inhibitory ability; Insoluble aggregation; Methanol (PubChemCID: 887); Potassium sodium tartrate (PubChemCID: 9357); Protein particles; Sodium bicarbonate (PubChemCID: 516892); Sodium bisulfate (PubChemCID: 23665763); Sodium dodecyl sulfate (PubChemCID: 3423265); Urea (PubChemCID: 1176)

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Proteínas de Soja / Leite de Soja / Antígenos de Plantas / Proteínas de Armazenamento de Sementes / Globulinas Tipo de estudo: Etiology_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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