Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2947-2956

  Van Koningsveld, Gerrit A ^a,b   Gruppen, Harry ^a,b   De Jongh, Harmen H J ^a,c   Wijngaards, Gerrit ^a   Van Boekel, Martinus A J S ^a,b   Walstra, Pieter ^a   Voragen, Alphons G J ^a,b  

^a TNO   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Circular dichroism; Differential scanning calorimetry; Ethanol; Patatin; Potato; Protease inhibitors; Proteins; Solanum tuberosum; Solubility; Structural stability

Indexed keywords

ALCOHOL; CARBOXYLESTERASE; PATATIN; VEGETABLE PROTEIN; PATATIN PROTEIN, SOLANUM TUBEROSUM;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; HEAT TREATMENT; LOW TEMPERATURE; NONHUMAN; OSMOLARITY; PH; POTATO; PRECIPITATION; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN STRUCTURE; SOLUBILITY; TEMPERATURE; ISOLATION AND PURIFICATION;

SOLANUM TUBEROSUM; TUBEROSUM;

CALORIMETRY, DIFFERENTIAL SCANNING; CARBOXYLIC ESTER HYDROLASES; CIRCULAR DICHROISM; ETHANOL; HEAT; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PLANT PROTEINS; PRECIPITATION; PROTEIN CONFORMATION; PROTEIN DENATURATION; SOLANUM TUBEROSUM; SOLUBILITY; TEMPERATURE;

EID: 0037041934     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011202x     Document Type: Article

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