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- W2038262012 startingPage "863" @default.
- W2038262012 abstract "The soy-protein denaturation rates of defatted soy flour and isolated soy protein of varying moisture content were analyzed by a temperature-programmed heat-denaturation (TPHD) technique with a hand-press reactor. The degree of protein denaturation of the soy proteins, which is defined as the solubility in 0.1 M phosphate buffer (pH 8.0) containing 1% SDS and 1% 2-ME, could be estimated with the TPHD model as a first-order heat-denaturation process. A kinetic compensation effect was observed for the protein denaturation of both soy proteins, the activation energy of the denaturation rate decreasing linearly with a moisture content below 0.4." @default.
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- W2038262012 date "1990-01-01" @default.
- W2038262012 modified "2023-09-23" @default.
- W2038262012 title "Kinetic analysis of soy-protein denaturation by a temperature-programmed heat-denaturation technique." @default.
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- W2038262012 doi "https://doi.org/10.1271/bbb1961.54.863" @default.
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