Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 565-571

  Semenova, Maria G ^a   Antipova, Anna S ^a   Wasserman, Lyubov A ^a   Misharina, Tamara A ^a   Golovnya, Rimma V ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

11S globulin Vicia Faba; Conformational stability; Flavor protein interactions; Protein protein interactions; Thermodynamics

Indexed keywords

BIOCHEMISTRY; CONFORMATIONS; GAS CHROMATOGRAPHY; ISOTHERMS; LIQUID CHROMATOGRAPHY; MOLECULES; PROTEINS; STABILITY; THERMODYNAMIC PROPERTIES;

11S GLOBULIN; 11S GLOBULIN VICIA FABA; AQUEOUS MEDIA; AROMA COMPOUNDS; CONFORMATIONAL STABILITIES; FLAVOR-PROTEIN INTERACTION; HEXYL ACETATE; PROTEIN INTERACTION; PROTEIN-PROTEIN INTERACTIONS; VICIA FABA;

IONIC STRENGTH;

ACETIC ACID DERIVATIVE; AVENIN; FLAVORING AGENT; GLOBULIN; HEXYL ACETATE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; GAS LIQUID CHROMATOGRAPHY; IONIC STRENGTH; LIGHT SCATTERING; PH; PHASE TRANSITION; PROTEIN BINDING; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; SEDIMENTATION RATE; THERMODYNAMICS;

VICIA; VICIA FABA;

EID: 0036837951     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00018-8     Document Type: Article

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