Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 365-377

  Lakemond, Catriona M M ^a,b   De Jongh, Harmen H J ^b,c   Paques, Marcel ^b   Van Vliet, Ton ^a,b   Gruppen, Harry ^a,c   Voragen, Alphons G J ^a,c  

^a TNO   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gel; Glycinin; Heat denaturation; Ionic strength; Network; pH; Soy

Indexed keywords

DENATURATION; GELATION; GELS; INFRARED IMAGING; PROTEINS; STIFFNESS;

GEL NETWORKS; GEL STIFFNESS; GLYCININ; HEAT DENATURATION; INFLUENCE OF PH; NETWORK; NETWORK STRUCTURES; PH VALUE; PROTEIN CONFORMATION; SOY;

IONIC STRENGTH;

GLYCININ;

ARTICLE; BETA SHEET; CHEMICAL STRUCTURE; COOLING; DENATURATION; FLOW KINETICS; GEL; GELATION; IONIC STRENGTH; PH; PROTEIN CONFORMATION; RIGIDITY; SURFACE PROPERTY;

EID: 0038286512     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00100-5     Document Type: Article

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