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Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk

The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophor...

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Detalles Bibliográficos
Autores principales:	Hsiao, Yu-Hsuan, Yu, Chia-Jung, Li, Wen-Tai, Hsieh, Jung-Feng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4542527/ https://www.ncbi.nlm.nih.gov/pubmed/26260443 http://dx.doi.org/10.1038/srep13018

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