Literature DB >> 4943671

Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein.

M Yamashita, S Arai, S J Tsai, M Fujimaki.   

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Year:  1971        PMID： 4943671     DOI： 10.1021/jf60178a029

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  2 in total

1.  Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase.

Authors:  Wei Xu; Bao-Hua Kong; Xin-Huai Zhao
Journal:  J Food Sci Technol       Date:  2011-08-24       Impact factor: 2.701

Review 2.  Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates.

Authors:  Min Gong; Aishwarya Mohan; Angus Gibson; Chibuike C Udenigwe
Journal:  Biotechnol Rep (Amst)       Date:  2014-12-12
  2 in total

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