Effect of preparation conditions on protein secondary structure and biofilm formation of kafirin

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 2, 2005, Pages 306-312

  Gao, Chunli ^a   Taylor, Janet ^b   Wellner, Nikolaus ^a   Byaruhanga, Yusuf B ^b   Parker, Mary L ^a   Mills, E N Clare ^a   Belton, Peter S ^c  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF PRETORIA   (South Africa)

^c UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Biofilm; FT IR; Kafirin; Protein secondary structure; Sorghum

Indexed keywords

ALCOHOL; KAFIRIN; PLANT EXTRACT; SODIUM HYDROXIDE; SODIUM METABISULFITE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BETA SHEET; BIOFILM; EXTRACTION; FLOUR; FOOD COATING; FREEZE DRYING; HEAT; INFRARED SPECTROSCOPY; NONHUMAN; PERMEABILITY; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; REACTION OPTIMIZATION; SOLUBILITY; SORGHUM; STRESS STRAIN RELATIONSHIP; STRUCTURE ANALYSIS; TEMPERATURE DEPENDENCE; TENSILE STRENGTH;

FLOUR; FOOD PACKAGING; PLANT EXTRACTS; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; SORGHUM; ZEIN;

SORGHUM BICOLOR BICOLOR;

EID: 12344294837     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0492666     Document Type: Article

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