Effects of long-term frozen storage on electrophoretic patterns, immunoreactivity, and pepsin in vitro digestibility of soybean (Glycine max L.) proteins.
نویسندگان
چکیده
Soybean flours stored for 20 years at -20 degrees C retained protein polypeptide profile integrity. Proteins in stored soybean flours retained their immunoreactivity. Long-term frozen storage of seed flours at -20 degrees C did not adversely affect seed protein in vitro pepsin digestibility.
منابع مشابه
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ورودعنوان ژورنال:
- Journal of agricultural and food chemistry
دوره 57 4 شماره
صفحات -
تاریخ انتشار 2009