Coagulation of soy protein isolates induced by subtilisin Carlsberg.

@article{Inouye2002CoagulationOS,
  title={Coagulation of soy protein isolates induced by subtilisin Carlsberg.},
  author={Kuniyo Inouye and Kouhei Nagai and Teisuke Takita},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 5},
  pages={1237-42}
}
The coagulation of soy protein isolates (SPI) induced by subtilisin Carlsberg was studied. The proteins were digested to fragments of 16 kDa or less in the early stage of the reaction, followed by coagulation. The time-course of the coagulation measured by turbidity was separated into three phases. The turbidity decreased from the initial level observed at time zero to the minimum level (OD1) at time T1 (15-20 min) in the first phase. Then, it increased drastically to reach the maximum (OD2) at… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.

Similar Papers

Loading similar papers…