Soy glycinin: Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 1985-1990

  Lakemond, Catriona M M ^a   De Jongh, Harmen H J ^a,c   Hessing, Martin ^a   Gruppen, Harry ^b   Voragen, Alphons G J ^b  

^a TNO   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Glycinin; Ionic strength; PH; Protein structure; Solubility; Soy

Indexed keywords

GLOBULIN; GLYCININ; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; FOOD PROCESSING; IONIC STRENGTH; NONHUMAN; OSMOLARITY; PH; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN QUATERNARY STRUCTURE; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SOLUBILITY; SOYBEAN; STRUCTURE ANALYSIS; THERMODYNAMICS;

GLOBULINS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PLANT PROTEINS; PROTEIN FOLDING; PROTEIN STRUCTURE, QUATERNARY; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS; THERMODYNAMICS;

EID: 0033933592     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908695     Document Type: Article

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