Aggregation of peptides during hydrolysis as a cause of reduced enzymatic extractability of soybean meal proteins.

Fischer, Morten

Aggregation of peptides during hydrolysis as a cause of reduced enzymatic extractability of soybean meal proteins. [electronic resource] - Journal of agricultural and food chemistry Jul 2002 - 4512-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0021-8561

10.1021/jf0114785 doi


Amino Acids--analysis
Carbohydrates--analysis
Chromatography, Gel
Chromatography, High Pressure Liquid
Electrophoresis, Polyacrylamide Gel
Endopeptidases--metabolism
Hot Temperature
Humidity
Hydrogen-Ion Concentration
Hydrolysis
Mass Spectrometry
Mercaptoethanol
Molecular Weight
Peptides--metabolism
Soybean Proteins--isolation & purification
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Urea