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- Anderson, R.L.; Warner, K.
- Journal of food science 1976 v.41 no.2 pp. 293
- soybean products; soy protein; precipitation; sodium chloride; acid hydrolysis; flavor; gel electrophoresis; extraction; sensory evaluation; amino acid composition; digestible protein
- ... The acid-sensitive fraction (ASF) is easily removed from other soy proteins because it precipitates from 1M NaCl at pH 4.5. This precipitation provides the basis for an ASF assay. An ASF-containing sample series was compared by disc gel electrophoresis with an analogous series after ASF elimination. These 2 series were also evaluated by a trained 12-member taste panel. 6 prominent and several mino ...