Isolation of Glycinin (11S) from Lipid-Reduced Soybean Flour: Effect of Processing Conditions on Yields and Purity

Defatted soybean flour was treated with hexane and ethanol to reduce lipid content and heated to inactivate lipoxygenase (LOX, linoleate:oxygen reductase; EC 1.13.11.12) to obtain lipid-reduced soybean flour (LRSF). The effects of processing conditions such as pH, reducing agent and storage time on...

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Detalles Bibliográficos
Autores principales: Deng, Kequan, Huang, Youru, Hua, Yufei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268596/
https://www.ncbi.nlm.nih.gov/pubmed/22406901
http://dx.doi.org/10.3390/molecules17032968

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268596/
https://www.ncbi.nlm.nih.gov/pubmed/22406901
http://dx.doi.org/10.3390/molecules17032968

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