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Surveys on thickening of soy proteins during cold storage. 5. Change in molecular structure of soy proteins during the course of gelation in cold storage.

[In Japanese. / En japonais.]

Author(s) : SOEDA T.

Type of article: Article

Summary

Comparison of structural change in soy proteins during the course of gelation caused by freezing, cold storage or heat treatment. The role of hydrophobic and hydrogen bonds is more important in case of protein gels produced by cold storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-2941
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
  • Publication date: 1995

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