On the Production and Utilization of Soybean Protein Products

Yamamoto, Shiro; Yoshitomi, Kazuhiko

doi:10.5650/jos1956.19.826

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1972

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“…This result supports strongly the idea that processing method of commercial product can be estimated princi pally by the pursuit of analysis on chemical constituents. 1,3,4) In summary, classification of the commercial products is attempted, considering the results of principal component analysis.…”

Section: Amount Of Native Proteinmentioning

confidence: 99%

Studies on the Functional Properties of Food-grade Soybean Products Part I

Yasumatsu

Toda

Kajikawa

et al. 1972

Agricultural and Biological Chemistry

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Knowledges on chemical constituents and protein properties are fundamental prerequi sites for the discussion of functional properties of food-grade soybean products. Chemical analysis was made on 43 commercial soybean products as well as on 3 gluten and 3 casein products. Principal component analysis was successfully applied for the classification of commercial products by their chemical constituents and protein properties. High correlation was observed between chemical composition and industrial processing method of soybean

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Section: Amount Of Native Proteinmentioning

confidence: 99%