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Bioscience, Biotechnology, and Biochemistry Volume 66, 2002 - Issue 7
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Original Articles

Changes in Activity Coefficient γw of Water and the Foaming Capacity of Protein during Hydrolysis

Hitomi KUMAGAIDepartment of Agricultural and Biological Chemistry, Nihon University 1866 Kameino, Fujisawa-shi, Kanagawa 252-8510, Japan
,
Hirotaka SETODepartment of Agricultural and Biological Chemistry, Nihon University 1866 Kameino, Fujisawa-shi, Kanagawa 252-8510, Japan
,
Yuko NORIMATSUDepartment of Agricultural and Biological Chemistry, Nihon University 1866 Kameino, Fujisawa-shi, Kanagawa 252-8510, Japan
,
Kenji ISHIIDepartment of Agricultural and Biological Chemistry, Nihon University 1866 Kameino, Fujisawa-shi, Kanagawa 252-8510, Japan
&
Hitoshi KUMAGAIDepartment of Applied Biological Chemistry, The University of Tokyo 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;Present address: Department of Food Science and Nutrition, Kyoritsu Women's University Hachioji-shi, Tokyo 193-8501, Japan
Pages 1455-1461 | Received 16 Nov 2001, Accepted 11 Mar 2002, Published online: 22 May 2014

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