Acid modification of proteins from soymilk residue (okara)
Tóm tắt
Từ khóa
Tài liệu tham khảo
Adler-Nissen, 1979, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonate acid, Journal of Agricutural Food Chemistry, 27, 1256, 10.1021/jf60226a042
1984
Arteaga, G. E. (1994). Assessment of protein hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins. Ph.D. thesis, The University of British Columbia, Vancouver, Canada.
Clark, 1981, Infrared and laser-Raman spectroscopic studies of thermally-induced globular protein gels, International Journal of Peptide and Protein Research, 17, 353, 10.1111/j.1399-3011.1981.tb02002.x
Concon, 1973, Rapid micro-Kjeldahl digestion of cereal grains and other biological materials, Analogical Biochemistry, 53, 35, 10.1016/0003-2697(73)90405-3
FAO/WHO/UNU (Food and Agricultural Organization/World Health Organization/United Nations University). (1985). Report of expert work group on energy and protein requirements. WHO Technical Report Series No. 724. Albany, NY: WHO Publication Centre.
Franzen, K. L., & Kinsella, J. E. (1976). Functional properties of succinylated and acetylated soy protein. Journal of Agricultural and Food Chemistry, 24, 788–795.
Hall, 1973, Observation on the use of 2,4,6-trinitrobenzenesulphonic acid for the determination of available lysine in animal protein concentrates, Analyst, 98, 673, 10.1039/an9739800673
Hamada, 1989, Preparation and functional properties of enzymatically deamidated soy proteins, Journal of Food Science, 54, 598, 10.1111/j.1365-2621.1989.tb04661.x
Hand, 1964, Pilot-plant studies on soymilk, Food Technology, 18, 139
Hermansson, 1973, 407
Hsu, 1977, A multienzyme technique for estimating protein digestibility, Journal of Food Science, 42, 1269, 10.1111/j.1365-2621.1977.tb14476.x
Kamata, 1979, Formation of digestion intermediate of glycinin, Agricultural and Biological Chemistry, 42, 2323, 10.1271/bbb1961.42.2323
Kato, 1980, Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins, Biochimica et Biophysica Acta, 624, 13, 10.1016/0005-2795(80)90220-2
Kim, 1989, Effects of acetylation on physicochemical properties of 11S soy protein, Journal of Food Biochemistry, 13, 187, 10.1111/j.1745-4514.1989.tb00393.x
Kinsella, 1976, Functional properties of proteins in food: a survey, CRC Critical Reviews in Food Science Nutrition, 7, 219, 10.1080/10408397609527208
Kinsella, 1989, Structure function relationships in food proteins, 52
Kinsella, 1979, Chemical modification for improving functional properties of plant and yeast proteins, 37
Li-Chan, 1994, Raman spectroscopy as a probe of protein structure in food systems, 163
Li-Chan, 1996, The applications of Raman spectroscopy in food science, Trends in Food Science & Technology, 7, 361, 10.1016/S0924-2244(96)10037-6
Ma, 1986, Effect of deamidation and succinylation on some physicochemical and baking properties of gluten, Journal of Food Science, 51, 99, 10.1111/j.1365-2621.1986.tb10845.x
Ma, 1987, Functional Properties of deamidated oat protein isolates, Journal of Food Science, 52, 1583, 10.1111/j.1365-2621.1987.tb05884.x
Ma, 1997, Isolation and characterization of proteins from soymilk residue (okara), Food Research International, 29, 799, 10.1016/0963-9969(95)00061-5
Matsudomi, 1982, Conformation and surface properties of deamidated gluten, Agricultural and Biological Chemistry, 46, 1583, 10.1271/bbb1961.46.1583
Matsudomi, 1985, Conformation changes and functional properties of acid-modified soy protein, Agricultural & Biological Chemistry, 49, 1251, 10.1271/bbb1961.49.1251
Meyerson, 1978, A rapid and sensitive potentiometric assay for mono-amino oxidase using an ammonia-sensitive electrode, Analytical Biochemistry, 86, 287, 10.1016/0003-2697(78)90344-5
Morr, 1985, A collaborative study to develop a standardized food protein solubility procedure, Journal of Food Science, 50, 1715, 10.1111/j.1365-2621.1985.tb10572.x
Nielsen, 1997, Functionality of protein hydrolysates, 443
Panyam, 1996, Enhancing the functionality of food proteins by enzymatic modification, Trends Food Science & Technology, 7, 120, 10.1016/0924-2244(96)10012-1
Pearce, 1978, Emulsifying properties of protein: Evaluation of a turbidimetric technique, Journal of Agricultural and Food Chemistry, 26, 716, 10.1021/jf60217a041
Phillips, 1981, Enzyme modification of proteins, 275
Puski, 1975, Modification of functional properties of soy proteins by proteolytic enzyme treatment, Cereal Chemistry, 52, 655
Quinn, 1979, A practical measurement of water hydration capacity of protein materials, Cereal Chemistry, 56, 38
Rao, 1989, Reevaluation of phenol-sulfuric acid reaction for the estimation of hexoses and pentoses, Analytical Biochemistry, 181, 18, 10.1016/0003-2697(89)90387-4
Sawyer, 1971, Thermodenaturation of bovine β-lactoglobulin kinetics and introduction of β-structure, Biochemica et Biophysica Acta., 243, 19, 10.1016/0005-2795(71)90032-8
Schwenke, 1997, Enzyme and chemical modification of proteins, 413
Shih, 1987, Deamidation of protein in a soy extract by ion exchange resin catalysis, Journal of Food Science, 52, 1529, 10.1111/j.1365-2621.1987.tb05871.x
Shih, 1990, Deamidation during treatment of soybean with protease, Journal of Food Science, 56, 452, 10.1111/j.1365-2621.1991.tb05301.x
Shih, 1991, Effect of anions on the deamidation of soy protein, Journal of Food Science, 56, 452, 10.1111/j.1365-2621.1991.tb05301.x
Shoute, L. C. T., Pan, D. H. & Phillips, D. L. (1998). Nanosecond time-resolved resonance Raman investigation of the T1→Tn transition of 2-bromonaphthalene. Chem. Phys. Lett, 290, 24–28.
Sosulski, 1976, Functional properties of rapeseed flours, concentrates and isolates, Journal of Food Science, 41, 1346, 10.1111/j.1365-2621.1976.tb01168.x
Spackman, 1958, Automatic recording apparatus for use in the chromatography of amino acids, Analytical Chemistry, 30, 1190, 10.1021/ac60139a006
Sung, 1983, Improvement of the functionalities of soy protein isolate through chemical phosphorylation, Journal of Food Science, 48, 716, 10.1111/j.1365-2621.1983.tb14882.x
Vojdani, F., & Whitaker, J. R. (1994). Chemical and enzymatic modification of proteins for improved functionality. In N. S. Hettiarachchy, & G. R. Ziegler, Protein Functionality in Food Systems (pp. 290–309). New York: Marcel Dekker.
Wang, 1989, Yield and amino acid composition of fractions obtained during tofu production, Cereal Chemistry, 66, 359
Yatsumatsu, 1972, Whipping and emulsifying properties of soybean products, Agricultural and Biological Chemistry, 36, 719, 10.1271/bbb1961.36.719
Zakaria, 1978, Improvement of the emulsification properties of soy protein by limited pepsin hydrolysis, Lebensmittel-Wissenschaft und Technologie, 11, 42