Results 301 to 310 of about 206,957 (338)

Functional and Rheological Properties of Gluten-Free Flour Blends from Brown <i>Eragrostis tef</i> (Zucc.) Trotter and <i>Glycine max</i> (L.) Merr. [PDF]

Molecules
Mekuria SA, Marcinkowski D, Harasym J.
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Genome-wide analysis of soybean MLPs reveals evolutionary and structural insights into drought, salt stress and ABA responses. [PDF]

BMC Plant Biol
Ma X, Yu Q, Wang Q, Li Y, Yuan Y, Liu H, Chen S, Wang W.   +7 more
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Engineered elicitin protein enhances Phytophthora resistance in plants by dual immune induction and pathogen inhibition. [PDF]

Stress Biol
Li Z, Pei Y, Zhou H, Wang H, Guo Y, Yin Z, Dou D.   +6 more
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Effect of Different Microwave Times on the Nutritional Properties of Glycosylated Soybean 7S. [PDF]

Foods
Cui T, Zhang J, Xu H.
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Identification of Novel Genetic Loci Related to 100-Seed Weight in the Korean Soybean Core Collection Using a Genome-Wide Association Study. [PDF]

Int J Mol Sci
Moon JY, Park S, Park SK, Moon JK, Kim JA, Seo MS.   +5 more
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CRISPR/Cas9-mediated inactivation of the soybean agglutinin <i>Le1</i> gene to improve grain quality. [PDF]

Front Plant Sci
Kafer JM, Koltun A, Hoshino RT, Girotto L, Silveira CA, Marin SRR, Rech EL, Nepomuceno AL, Mertz-Henning LM.   +8 more
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Transgenic Soybeans and Soybean Protein Analysis: An Overview

Journal of Agricultural and Food Chemistry, 2013
To 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, Devanand, Luthria, Hanhong, Bae, Dilip, Lakshman, Amitava, Mitra   +4 more
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Carboxymethylated soybean protein

Journal of the American Oil Chemists' Society, 1959
SummarySoybean protein in aqueous alkaline dispersions at pH 10–11 reacts readily with sodium chloroacetate at temperatures of 50–70°C. to give a protein derivative containing 7–9% carboxymethyl groups. Ultracentrifugal measurements indicate no change in molecular size of the protein when the reaction is carried out at 50°C.
L. L. McKinney, E. H. Uhing
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Protein Profile of Mature Soybean Seeds and Prepared Soybean Milk

Journal of Agricultural and Food Chemistry, 2014
The soybean (Glycine max (L.) Merrill) is economically the most important bean in the world, providing a wide range of vegetable proteins. Soybean milk is a colloidal solution obtained as water extract from swelled and ground soybean seeds. Soybean proteins represent about 35-40% on a dry weight basis and they are receiving increasing attention with ...
CAPRIOTTI, ANNA LAURA, CARUSO, Giuseppe, CAVALIERE, CHIARA, SAMPERI, Roberto, STAMPACHIACCHIERE, SERENA, ZENEZINI CHIOZZI, RICCARDO, LAGANA', Aldo   +6 more
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