EFFECTS OF RELATIVE-HUMIDITY ON AGGREGATION OF SOYBEAN 7S AND 11S GLOBULINS

被引：21

作者：

HOSHI, Y ^{[1
]}

YAMAUCHI, F ^{[1
]}

SHIBASAKI, K ^{[1
]}

机构：

[1] SENDAI SHIRAYURI JR COLL,IZUMI 98131,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 06期

关键词：

D O I：

10.1080/00021369.1982.10865283

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1513 / 1517

页数：5

共 13 条

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[3] HEAT DENATURATION OF SOYBEAN PROTEINS .2. INFLUENCE OF HEATING TEMPERATURE ON CONFORMATIONAL-CHANGES OF SOYBEAN PROTEINS [J].

HASHIZUME, K ;

WATANABE, T .

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[4]

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[5] DISC ELECTROPHORESIS .I. BACKGROUND AND THEORY [J].

ORNSTEIN, L .

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[6]

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[7]

SAIO, 1980, CEREAL CHEM, V57, P77

[8] FOOD USE OF SOYBEAN 7S AND 11S PROTEINS CHANGES IN BASIC GROUPS OF SOYBEAN PROTEINS BY HIGH-TEMPERATURE HEATING [J].

SAIO, K ;

TERASHIMA, M ;

WATANABE, T .

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[9]

SAIO K, 1978, NIPPON SHOKUHIN KOGY, V25, P451

[10]

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