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University of Illinois at Urbana-Champaign
Acid Inactivation of Soybean Lipoxygenase and Its Effects on Protein Solubility
Abstract
dc:descriptionThis study investigated a method of inactivating soybean lipoxygenase while minimizing protein insolubilization with various acids at low pH without heating. The effects of acid on trypsin inhibitor and urease activities in the products were also studied.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Che Man, Yaakob Bin
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8823097
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/70102