Article ID Journal Published Year Pages File Type
604931 Food Hydrocolloids 2012 7 Pages PDF
Abstract
► We identified twenty-four soymilk proteins in the soymilk proteome. ► We characterized the MgCl2-induced coagulation of the identified soymilk proteins. ► The 7S and 11S subunits were coagulated by the addition of 5 mM MgCl2. ► A proteomics-based approach is a useful method for the analysis of soymilk proteins.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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Proteomic profiling of the coagulation of soymilk proteins induced by magnesium chloride
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