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There are 3479 results for: content related to: Effects of pepsin hydrolysis on the soy β -conglycinin aggregates formed by heat treatment at different pH

  1. Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 976–982, Jinbo Zhang, Nana Wu, Xiaoquan Yang, Xiuting He, Jian Guo and Jianhua Zhu

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12390

  2. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils

    International Journal of Food Science & Technology

    Yuan Zou, Yanqiong Chen, Mengping Wang, Jinmei Wang and Xiaoquan Yang

    Version of Record online : 23 JUL 2016, DOI: 10.1111/ijfs.13212

  3. Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2529–2537, Huajun Jian, Youling L. Xiong, Fengxian Guo, Xiaolin Huang, Benu Adhikari and Jie Chen

    Version of Record online : 27 OCT 2014, DOI: 10.1111/ijfs.12694

  4. Functional Properties of Improved Glycinin and β-nglycinin Fractions

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT303–FCT311, D. A. Rickert, L. A. Johnson and P. A. Murphy

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06332.x

  5. Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 911–919, Liu Aijie, Yin Shouwei and Li Li

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12386

  6. Fractionating Soybean Storage Proteins Using Ca2+ and NaHSO3

    Journal of Food Science

    Volume 71, Issue 7, September 2006, Pages: C413–C424, N.A. Deak, P.A. Murphy and L.A. Johnson

    Version of Record online : 15 SEP 2006, DOI: 10.1111/j.1750-3841.2006.00132.x

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    The roles of the N-linked glycans and extension regions of soybean β-conglycinin in folding, assembly and structural features

    European Journal of Biochemistry

    Volume 258, Issue 2, December (I) 1998, Pages: 854–862, Nobuyuki Maruyama, Tomoyuki Katsube, Yusuke Wada, Moon Hun Oh, Ana Paulina Barba De La Rosa, Eiko Okuda, Shuko Nakagawa and Shigeru Utsumi

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1432-1327.1998.2580854.x

  8. Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1206–1214, Hong Liu, Hongkai Liu, Lei Yan, Xuzhen Cheng and Yufan Kang

    Version of Record online : 20 JAN 2015, DOI: 10.1111/ijfs.12761

  9. Emulsifying properties and structural characteristics of β-conglycinin and dextran conjugates synthesised in a pressurised liquid system

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 995–1001, Cai- hong Xu, Shu- juan Yu, Xiao-quan Yang, Jun-ru Qi, Hua Lin and Zhen-gang Zhao

    Version of Record online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02220.x

  10. Characterisation of monoclonal antibodies against β-conglycinin from soya bean (Glycine max) and their use as probes for thermal denaturation

    Journal of the Science of Food and Agriculture

    Volume 67, Issue 4, April 1995, Pages: 511–520, Geoffrey W Plumb, Nigel Lambert, E N Clare Mills, Marcus J Tatton, Christopher C M D'Ursel, Tatiana Bogracheva and Michael R A Morgan

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740670414

  11. Effects of NaCl Concentration on Salting-in and Dilution During Salting-out on Soy Protein Fractionation

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: C247–C254, N. A. Deak, P. A. Murphy and L. A. Johnson

    Version of Record online : 5 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00028.x

  12. You have free access to this content
    In vitro and in vivo effects of hydrolysates from conglycinin on intestinal microbial community of mice after Escherichia coli infection

    Journal of Applied Microbiology

    Volume 102, Issue 1, January 2007, Pages: 283–289, C.-L. Shen, W.-H. Chen and S.-X. Zou

    Version of Record online : 18 JUL 2006, DOI: 10.1111/j.1365-2672.2006.03040.x

  13. Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 2923–2929, K.A. Khatib, T.J. Herald, F.M. Aramouni, F. MacRitchie and W.T. Schapaugh

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08839.x

  14. Characterization of proteins from kernel of different soybean varieties

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 1, 15 January 2011, Pages: 60–67, Slađana M Žilić, Miroljub B Barać, Mirjana B Pešić, Snežana D Mladenović Drinić, Dragana D Ignjatović-Micić and Mirjana B Srebrić

    Version of Record online : 2 SEP 2010, DOI: 10.1002/jsfa.4148

  15. Marker-assisted backcrossing of a null allele of the α-subunit of Soybean (Glycine max) β-conglycinin with a Chinese soybean cultivar (a). The development of improved lines

    Plant Breeding

    Volume 133, Issue 5, October 2014, Pages: 638–648, Bo Song, Liwei Shen, Xiaoshuang Wei, Bowen Guo, Yun Tuo, Fudong Tian, Zheng Han, Xueying Wang, Wenbin Li and Shanshan Liu

    Version of Record online : 23 JUL 2014, DOI: 10.1111/pbr.12203

  16. Dynamic viscoelastic properties of glycinin and β-conglycinin gels from soybeans

    Biopolymers

    Volume 34, Issue 10, October 1994, Pages: 1303–1309, Takao Nagano, Takeshi Akasaka and Katsuyoshi Nishinari

    Version of Record online : 1 FEB 2004, DOI: 10.1002/bip.360341003

  17. Protein-Protein Interactions Between Soybean Beta-conglycinin (B1-B6) and Myosin

    Journal of Food Science

    Volume 51, Issue 3, May 1986, Pages: 588–590, I. C. PENG and S.S. NIELSEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13886.x

  18. Selective Proteolysis of the Glycinin and β-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C363–C367, K. Tsumura, T. Saito, W. Kugimiya and K. Inouye

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10698.x

  19. The use of anti-soya globulin antisera in investigating soya digestion in vivo

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 4, March 2000, Pages: 513–521, M Dolores Perez, E N Clare Mills, Nigel Lambert, Ian T Johnson and Michael R A Morgan

    Version of Record online : 21 MAR 2000, DOI: 10.1002/(SICI)1097-0010(200003)80:4<513::AID-JSFA562>3.0.CO;2-N

  20. Improved extraction of disulphide-rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1509–1515, Chun Liu, Fen-Fen Cheng, Xiao Liu, Hong-Yu Ma and Xiao-Quan Yang

    Version of Record online : 26 MAR 2016, DOI: 10.1111/ijfs.13101