IMPROVING SOYBEAN PROTEIN PROFILES FOR ENHANCED

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：LJ619

【摘要】

：

【作者】

：

Andrew T.James Aijun Yang

【机构】

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CSIRO Agriculture,306 Carmody Road,St Lucia,Qld 4067 Australia

【出处】

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第七届国际大豆加工利用会议

【发表日期】

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2016年4期

【关键词】

：

soybean protein content globulin subunits 11SA4 lipoxygenase tofu quality

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　　Proteins in soybeans have a significant impact on the functional and sensory properties of soy foods.The content and globulin subunit composition of seed proteins affect gelling properties of tofu.Lipoxygenases(LOX)in soybeans cause lipid oxidation leading to undesirable flavours/taste and limiting the application of soybeans.

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