Effect of Heating and Cooling on the Gelation Kinetics of 7S Globulin from Soybeans
โ Scribed by Nagano, Takao; Mori, Hiroyuki; Nishinari, Katsuyoshi
- Book ID
- 126892097
- Publisher
- American Chemical Society
- Year
- 1994
- Tongue
- English
- Weight
- 564 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0021-8561
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๐ SIMILAR VOLUMES
To the study of the structure and properties of the thermotropic soybean globulin fraction (SGF) gels the stress relaxation and electron microscopy techniques has been applied. The value of slope of normalized relaxation function was used as a characteristic of relaxation properties of SGF gels. Thi
## STOG U ZOV A simple and effective method of isolating I I S-globulin (glycinin) from soybeans has bccn developed. which is based on the use of selective thermal denaturation of other components in globulin fraction. Glycinin content in the final preparation accounts for 9 7 " ~. and its yield c