Properties of Water-soluble Proteins from Cabbage

Shoko KidoDepartment of Food Science,Kyoto Women’s University,Higashiyama-ku,Kyoto605,Japan

Hideko YasufukuDepartment of Food Science,Kyoto Women’s University,Higashiyama-ku,Kyoto605,Japan

Jun-Ichi AzumaDepartment of Agriculture,Kyoto University,Sakyo-ku,Kyoto606,Japan

Tetsuo KoshijimaSection of Wood Chemistry, Wood Research Institute,Tohoku University,Gokasho, Uji,Kyoto611,Japan

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