Heat-induced formation of intermolecular disulfide linkages between thaumatin molecules that do not contain cysteine residues

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 4950-4955

  Kaneko, Ryosuke ^a   Kitabatake, Naofumi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

elimination; Aggregation; Heating; Thaumatin; Thiol disulfide exchange

Indexed keywords

CYSTEINE; DISULFIDE; SWEETENING AGENT; THAUMATIN; VEGETABLE PROTEIN;

AMINO ACID ANALYSIS; ARTICLE; CATALYSIS; CHEMISTRY; DISULFIDE BOND; HEAT; HEATING; HUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN DENATURATION; REDUCTION;

DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; HUMANS; PLANT PROTEINS; SWEETENING AGENTS;

EID: 0033371883     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990267l     Document Type: Article

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