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Physical and chemical properties of soybean proteins

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Journal of the American Oil Chemists’ Society

Abstract

Recent physical and chemical studies are reviewed for Bowman-Birk and Kunitz trypsin inhibitors, agglutinin, and 7S and 11S globulins of soybeans. Differences between gelation properties of crude 7S and 11S globulin fractions are also discussed.

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Authors and Affiliations

  1. Northern Regional Research Center, ARS, USDA, 61604, Peoria, Illinois

    W. J. Wolf

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  1. W. J. Wolf
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Wolf, W.J. Physical and chemical properties of soybean proteins. J Amer Oil Chem Soc 54, A112–A117 (1977). https://doi.org/10.1007/BF02912385

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  • DOI: https://doi.org/10.1007/BF02912385

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