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Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg
Journal of Agricultural and Food Chemistry, 2002The coagulation of soy protein isolates (SPI) induced by subtilisin Carlsberg was studied. The proteins were digested to fragments of 16 kDa or less in the early stage of the reaction, followed by coagulation. The time-course of the coagulation measured by turbidity was separated into three phases.
Kuniyo, Inouye +2 more
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Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin
Food Chemistry, 2018Soy protein isolate (SPI) was first treated with glutaminase to yield modified SPI (E-SPI) before its complexation with curcumin. Comparisons were made between SPI and E-SPI concerning their characteristics and effectiveness in complexing with curcumin, along with changes in physicochemical properties, 2,2-diphenyl-1-picryhydrazyl (DPPH)-scavenging ...
Huan, Xiang +4 more
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Rachitogenic Activity of Isolated Soy Protein for Chicks
The Journal of Nutrition, 1966L S, Jensen, F R, Mraz
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Utilization of protein from soy flour and soy isolate by adult women
Journal of Agricultural and Food Chemistry, 1978L J, Taper +3 more
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Soy protein development in Japan (especially for isolated soy protein)
Journal of the American Oil Chemists' Society, 1974openaire +1 more source