Physical and chemical properties of soybean proteins

descriptionPublicationkeyboard_double_arrow_right Article 01 Feb 1977 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 54 (issn: 0003-021X, eissn: 1558-9331,

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Authors: W J, Wolf;

doi: 10.1007/bf02912385

pmid: 556748

Physical and chemical properties of soybean proteins

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Abstract

AbstractRecent physical and chemical studies are reviewed for Bowman‐Birk and Kunitz trypsin inhibitors, agglutinin, and 7S and 11S globulins of soybeans. Differences between gelation properties of crude 7S and 11S globulin fractions are also discussed.

Related Organizations

United States Department of Agriculture
United States

Keywords

Glycine max, Protein Conformation, Lectins, Globulins, Amino Acid Sequence, Plant Lectins, Trypsin Inhibitor, Kunitz Soybean, Plant Proteins, Trypsin Inhibitor, Bowman-Birk Soybean

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