Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydroly...
Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins
About this item
Full title
Author / Creator
Huang, Xingjian , Li, Chen , Yang, Fang , Xie, Lanxin , Xu, Xiaoyun , Zhou, Ying and Pan, Siyi
Publisher
Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Subjects
More information
Scope and Contents
Contents
The mixed protein gels were prepared adding soy protein isolate (SPI), 7S globulin, enzyme-hydrolyzed soy proteins, 10- to 100-kDa ultrafiltration fraction and 0.5- to 10-kDa ultrafiltration fraction to myofibril protein isolate (MPI) gels, and five chemical interactions namely nonspecific associations, ionic bonds, hydrogen bonds, hydrophobic inte...
Alternative Titles
Full title
Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_746481537
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_746481537
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-010-1329-0
