Coagulation of soy proteins induced by thermolysin and comparison of the coagulation reaction with that induced by subtilisin Carlsberg

It is known that coagula are formed when soy proteins are treated by subtilisin Carlsberg. Time-course of the coagulation can be monitored by measuring the turbidity ( OD 660) of soy protein isolates (SPI) solution [Inouye K, Nagai K, Takita T. Coagulation of soy protein isolates induced by subtilis...

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Veröffentlicht in:	Enzyme and microbial technology 2009-04, Vol.44 (4), p.229-234
Hauptverfasser:	Asaoka, Kohei, Yasukawa, Kiyoshi, Inouye, Kuniyo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology Coagulation Fundamental and applied biological sciences. Psychology Metalloproteinase Soy protein Subtilisin Carlsberg Thermolysin Turbidity
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