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Allergenicity characteristics of germinated soybean proteins in a BALB/c mouse model
Regulatory Toxicology and Pharmacology, 2015Hongbing Chen, Anshu Yang, Jun Lu
exaly +2 more sources
Food Chemistry, 2022
Gelation of soybean proteins with different coagulates as affected by okara nano-sized dietary fiber (NDF) were investigated. As compared with the MgCl2 tofu, the tofu induced by glocono-δ-lactone was softer with higher moisture and denser microstructure.
Ikram Ullah +6 more
semanticscholar +1 more source
Gelation of soybean proteins with different coagulates as affected by okara nano-sized dietary fiber (NDF) were investigated. As compared with the MgCl2 tofu, the tofu induced by glocono-δ-lactone was softer with higher moisture and denser microstructure.
Ikram Ullah +6 more
semanticscholar +1 more source
Food Chemistry, 2021
Although the Se concentration and recovery efficiency of soybean seeds treated with selenate were ∼ 1.8 times those of the selenite treatment, the Se was mainly in the organic form of selenomethionine (>90% of total Se) irrespective of the Se source. The
Xiao-Fang Deng +4 more
semanticscholar +1 more source
Although the Se concentration and recovery efficiency of soybean seeds treated with selenate were ∼ 1.8 times those of the selenite treatment, the Se was mainly in the organic form of selenomethionine (>90% of total Se) irrespective of the Se source. The
Xiao-Fang Deng +4 more
semanticscholar +1 more source
Effects of irradiation on the structure and properties of glycosylated soybean proteins.
Food & Function, 2020At present, there are few reports on the glycosylation modification of soybean proteins under irradiation. In this paper, a soybean protein isolate and maltose were used as raw materials to prepare a glycosylated soybean protein under gamma-ray treatment
Yu-Ying Wang +5 more
semanticscholar +1 more source
Food Hydrocolloids, 2020
To explore the effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean protein isolates (SPI), protein neutralization solutions were preheated at various temperature for various periods and ...
Xing-Fei Li +5 more
semanticscholar +1 more source
To explore the effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean protein isolates (SPI), protein neutralization solutions were preheated at various temperature for various periods and ...
Xing-Fei Li +5 more
semanticscholar +1 more source
Food Chemistry, 2021
Soybean proteins are the main component of plant-based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of ...
Yang Chen, J. Xi
semanticscholar +1 more source
Soybean proteins are the main component of plant-based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of ...
Yang Chen, J. Xi
semanticscholar +1 more source
Transgenic Soybeans and Soybean Protein Analysis: An Overview
Journal of Agricultural and Food Chemistry, 2013To meet the increasing global demand for soybeans for food and feed consumption, new high-yield varieties with improved quality traits are needed. To ensure the safety of the crop, it is important to determine the variation in seed proteins along with unintended changes that may occur in the crop as a result various stress stimuli, breeding, and ...
Savithiry, Natarajan +4 more
openaire +2 more sources
Food Chemistry, 2019
The effects of selenium (Se) on the protein content, amino acid profile, secondary structure and subunit composition of soy proteins and its distribution were evaluated, as was the effect of peroxyl radicals produced by thermal decomposition of AAPH on ...
Xiao-Li Zhao +3 more
semanticscholar +1 more source
The effects of selenium (Se) on the protein content, amino acid profile, secondary structure and subunit composition of soy proteins and its distribution were evaluated, as was the effect of peroxyl radicals produced by thermal decomposition of AAPH on ...
Xiao-Li Zhao +3 more
semanticscholar +1 more source
Chromatography of soybean proteins on hydroxylapatite
Archives of Biochemistry and Biophysics, 1965Abstract Ultracentrifugation resolved water-extractable soybean proteins into four fractions of 2S, 7S, 11S, and 15S. Chromatography on hydroxylapatite with potassium phosphate gradients (0.03–0.5 M) at pH 7.6 yielded four major fractions, A, B, C, and D.
W J, WOLF, D A, SLY
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