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Chemical Modification of Soy Proteins
Determinants of the Functional Properties of Proteins
Enzymatic Modification of Proteins Applicable to Foods
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3)-glucanase Acta action activity addition Agric alteration amino acid amount appears attached Biochem Biol Biophys bonds casein caused cell wall changes Chem chemical modification collagen complex component concentration contain degradation denaturation determined digestion discussed disulfide dough effect energy enzymatic enzyme ester example extensive extraction factors Figure foam food proteins Food Sci forces formation fraction functional functional properties gentiobiose glucan glucose glycosylation groups hydrolysis hydrophobic important improvement increase indicated interactions involved isolated k-casein limited lysine lytic meat methods methylated micelles milk molecular molecules muscle myosin nature nutritional observed occurs oxidation papain peptide plastein possible preparation present properties proteases proteolytic purified reaction reagents recently reduced removal rennin residues result sequence showed shown side chains soluble soybean specific stability structure studies substrate suggested Table tion tissue treated treatment various weight