Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 573-584

  Semenova, Maria G ^a   Antipova, Anna S ^a   Belyakova, Larisa E ^a   Polikarpov, Yurii N ^a   Wasserman, Lyubov A ^a   Misharina, Tamara A ^a   Terenina, Margarita B ^a   Golovnya, Rimma V ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

11S globulin Vicia faba; Aroma compound protein interaction; Aroma esters; Competitive binding

Indexed keywords

BINDING ENERGY; CARBON DIOXIDE; CHAINS; GAS CHROMATOGRAPHY; HYDROCARBONS; LIQUID CHROMATOGRAPHY; ODORS; ORGANIC ACIDS; PROTEINS; THERMODYNAMICS;

11S GLOBULIN; 11S GLOBULIN VICIA FABA; AROMA COMPOUND-PROTEIN INTERACTION; AROMA COMPOUNDS; AROMA ESTER; COMPETITIVE BINDING; HYDROCARBON CHAINS; LEGUMIN; PROTEIN INTERACTION; VICIA FABA;

ESTERS;

ACETIC ACID; AVENIN; CARBONIC ACID; ESTER; FLAVORING AGENT; GLOBULIN; HYDROCARBON; PROTEIN;

AQUEOUS SOLUTION; ARTICLE; BEAN; BINDING AFFINITY; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; GAS LIQUID CHROMATOGRAPHY; IONIC STRENGTH; PH; PROTEIN BINDING; PROTEIN CONFORMATION; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; THERMODYNAMICS;

VICIA; VICIA FABA;

EID: 0036837726     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00019-X     Document Type: Article

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