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Insolubilization disulfide bond interchange

Since part of the insolubilization of heated soy milk protein during drying occurs through the sulfhydryl/disulfide bond interchange reaction, experiments were carried out so as to distinguish... [Pg.215]

Figure 7. Increase in the insolubilization of soybean protein during frozen storage at —5°C by the addition of small amounts of mercaptoethanol (ME), indicating the promotion of a sulfhydryl/disulfide interchange reaction by a disulfide bond splitting agent (lOj... Figure 7. Increase in the insolubilization of soybean protein during frozen storage at —5°C by the addition of small amounts of mercaptoethanol (ME), indicating the promotion of a sulfhydryl/disulfide interchange reaction by a disulfide bond splitting agent (lOj...
See other pages where Insolubilization disulfide bond interchange is mentioned: [Pg.215]    [Pg.218]    [Pg.218]    [Pg.215]    [Pg.218]    [Pg.221]    [Pg.230]    [Pg.232]    [Pg.239]    [Pg.77]   


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Bonds disulfides

Disulfide bonds

Insolubilization

Insolubilization bonds

Insolubilizers

Interchangeability

Interchanger

Interchanging

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