Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 557-564

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

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

11S Globulin Vicia faba; Flavour protein interactions

Indexed keywords

BINDING ENERGY; BINDING SITES; DENATURATION; FREE ENERGY; GAS CHROMATOGRAPHY; GIBBS FREE ENERGY; LIQUID CHROMATOGRAPHY; ODORS;

11S GLOBULIN; 11S GLOBULIN VICIA FABA; AQUEOUS MEDIA; AROMA COMPOUNDS; FLAVOR-PROTEIN INTERACTION; HEXYL ACETATE; LEGUMIN; MOLECULAR STATE; PROTEIN INTERACTION; VICIA FABA;

PROTEINS;

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

AQUEOUS SOLUTION; ARTICLE; BEAN; BINDING AFFINITY; GAS LIQUID CHROMATOGRAPHY; HEATING; PH; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN STRUCTURE; QUANTITATIVE ANALYSIS; ULTRAFILTRATION; VICIA FABA;

VICIA; VICIA FABA;

EID: 0036838129     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00017-6     Document Type: Article

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