Study of Succinylated Food Proteins by Raman Spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 7, 2004, Pages 1815-1823

  Zhao, Yu ^a   Ma, Ching Yung ^a   Yuen, Sze Nga ^a   Phillips, David Lee ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Egg white; Proteins; Raman spectroscopy; Soy protein isolates; Succinylation; Whey protein isolates

Indexed keywords

ALPHA AMINO ACID; CARBOXYLIC ACID; CYSTINE; EGG WHITE; HYDROXYL GROUP; PHENYLALANINE; PROTEIN; SOYBEAN PROTEIN; SUCCINIC ANHYDRIDE; TRYPTOPHAN;

ARTICLE; CALIBRATION; CHEMICAL MODIFICATION; CONFORMATIONAL TRANSITION; CORRELATION COEFFICIENT; PROTEIN CONFORMATION; PROTEIN INTAKE; PROTEIN MODIFICATION; RAMAN SPECTROMETRY; VIBRATION;

DIETARY PROTEINS; EGG PROTEINS; MILK PROTEINS; PROTEIN CONFORMATION; PROTEINS; SOYBEAN PROTEINS; SPECTRUM ANALYSIS, RAMAN; STRUCTURE-ACTIVITY RELATIONSHIP; SUCCINIC ANHYDRIDES;

GLYCINE MAX;

EID: 1842431424     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030577a     Document Type: Article

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