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Viruses, 2023 Soybean mosaic virus (SMV), a member of Potyvirus, is the most destructive and widespread viral disease in soybean production. Our earlier studies identified a soybean 40S ribosomal protein S8 (GmRPS8) using the 6K1 protein of SMV as the bait to screen a soybean cDNA library.
Ting Hu +11 more
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Research on the parameters of producing filamentous textured soybean protein with soybean protein isolated and soybean protein concentrate [PDF]
MATEC Web of Conferences, 2018 Textured soybean protein (TSP) is a product made from cooking and extrusion of soybean protein, which has been widely used in food, feed and other industries. This text made soybean protein isolated (SPI) and soybean protein concentrate (SPC) as the raw materials to produce filamentous protein production.
Fei Aiping +6 more
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Studies on Soybean Protein [PDF]
Agricultural and Biological Chemistry, 1965 Soybean casein fraction was factionated by gel filtration with Sephadex G100. From the effluent diagram of soybean casein fraction, several minor components were obtained with a main component.One of them showed a single pattern by ultracentrifugal analysis, but it was found to be contaminated with RNA by column chromatography on DEAE-cellulose.
Ikunori Koshiyama, Nobuyoshi Iguchi
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Protein Bodies of the Soybean [PDF]
Plant Physiology, 1967 Some microscope observations of the protein bodies of the cotyledon cells of the soybean (Glycine max) are described, together with changes in their appearance which occur on germination. Density gradient centrifugation permits the isolation of protein bodies from soymeal. They contain about 70% of the protein of the bean.
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Hydration Properties of Soybean Protein Isolates [PDF]
Brazilian Archives of Biology and Technology, 2001 Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation,, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and
Remondetto, Gabriel +2 more
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Bulletin of the Agricultural Chemical Society of Japan, 1959 Concerning the heat treatment of defatted soybean flour, the fitness of water dispersibility of protein as a criterion of the degree of denaturation has been investigated. Denaturation was measured by the change of susceptibility of the protein in water extract of the flour to protease action of Aspergillus sojae before and after heat treatment. It was
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, 2011 Soybean protein fibres (SPF) are manufactured fibres, produced from regenerated soya Glycine Max soybean proteins in combination with synthetic polymer (polyvinyl alcohol) as a predominant component. According to textile fibre labelling (FTC, 2010), textiles from SPF can be marked as azlons from soybean.
Tatjana Rijavec, Ziva Zupi
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Phosphorylation of soybean protein.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1985 Some factors influencing on phosphorylation of soybean protein were investigated. The extent of phosphorylation was dependent on addition rate of phosphorus oxychloride. It was difficult to complete the phosphorylation with high addition rate. In addition, the extent of phosphorylation was affected by concentration of protein.
Motohiko HIROTSUKA +3 more
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The Beneficial Effects of Soybean Proteins and Peptides on Chronic Diseases. [PDF]
Nutrients, 2023 Hu S, Liu C, Liu X.
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Food Chemical Studies on Soybean Proteins
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1969 An improved spectrophotometric method for the determination of lipoxygenase activity and the heating method of the enzyme were developed and applied in studies of the purified enzyme and the enzyme in aqueous extract of soybean. The inactivation of the purified enzyme by heating at various temperature conformed to the first order reaction and the rate,
KAZUO SHIBASAKI +2 more
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