Investigations of protein nativity degree in soy-bean products, carried out by different firms, for meat-processing industry
1998
Borisova, M.A. (Vserossijskij nauchino-issledovatel'skij institut myasnoj promyshelennosti, Moskva (Russian Federation)) | Danilenko, A.N. (Institut khimichieskoj biofiziki RAN, Moskva (Russian Federation))
In this paper comparative investigations on determination of the protein nativity degree in five samples of different soybean products were carried out: the soybean flour Soprolets 8-TB 325 (Yugoslavia), two samples of soybean flour "Krasnodarskaya" (Russia), the soybean concentrate Arcon T (USA), and the soybean isolate Supra 500E (Belgium). The investigations were carried out by the differential scanning calorimetry method. It was shown, that the soybean flour Soprolets 8-TB 325 had proteins in the fully native state; the proteins of the soybean flour "Krasnodarskaya" were native only by 40-50; the proteins of the soybean concentrate Arcon T and those of the soybean isolate Supra 500E were native by 15%, in the first case, and fully denatured, in the second case.
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