FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL

被引：149
作者：
SAIO, K
KAMIYA, M
WATANABE, T
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1969年 / 33卷 / 09期
关键词：
D O I：
10.1080/00021369.1969.10859465
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：1301 / &
相关论文
共 11 条
[1]   IMMUNOCHEMICAL STUDY OF CHANGES IN RESERVE PROTEINS OF GERMINATING SOYBEAN SEEDS [J].
CATSIMPOOLAS, N ;
CAMPBELL, TG ;
MEYER, EW .
PLANT PHYSIOLOGY, 1968, 43 (05) :799-+
[2]  
DAVIS BJ, DISC ELECTROPHORESIS, V2
[3]  
ELDRIDGE AC, 1967, CEREAL CHEM, V44, P645
[4]  
HARADA K, 34 C JAP SOC BREED
[5]  
HARADA K, 32 C JAP SOC BREED
[6]  
KOSHIYAMA I, 1965, AGR BIOL CHEM TOKYO, V29, P885
[7]   PROTEIN-CALCIUM-PHYTIC ACID RELATIONSHIPS IN SOYBEAN .3. EFFECT OF PHYTIC ACID ON COAGULATIVE IN TOFU-MAKING [J].
SAIO, K ;
KOYAMA, E ;
YAMAZAKI, S ;
WATANABE, T .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (01) :36-&
[8]  
Shibasaki K., 1969, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V16, P22
[9]  
WATANABE T, 1960, REPORT FOOD RESEAR B, V14, P6
[10]   PURIFICATION AND CHARACTERIZATION OF THE 11S COMPONENT OF SOYBEAN PROTEINS [J].
WOLF, WJ ;
BRIGGS, DR .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 85 (01) :186-199
12