Effect of Cooking and Processing on Quantitation of Soybean Proteins - Akiyama, Haruyo; Masaoka, Tomoka; Imura, Kaori; Iseki, Naomi; Osawa, Nobuhiko; Watanabe, Hiroko; Ueda, Sumiko; Akaboshi, Chie (Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2021)
Keywords: 2-Mercaptoethanol; Allergens - analysis; Analytical methods; Beans; Buffers; Cooking; cooking and processing; Electrophoresis; ELISA method; Fermentation; Fermented food; fermented soybean food; Food; Food allergies; Gel electrophoresis; Gels; Glycine max; health food; High temperature; Moisture content; Natural & organic foods; Nutrient content; Okara; Peptides; Phosphates; Polyacrylamide; Protein denaturation; Proteins; Quantitation; Sodium; Sodium dodecyl sulfate; sodium dodecyl sulfate-polyacrylamide gel electrophoresis; Sodium lauryl sulfate; Soy Foods - analysis; Soy products; Soybean milk; soybean protein; Soybean Proteins - analysis; Soybeans; Temperature; Thermal denaturation; Tofu; Water content; β-conglycinin; ELISA method; fermented soybean food; β-conglycinin; sodium dodecyl sulfate-polyacrylamide gel electrophoresis; cooking and processing; soybean protein; health food