Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of β-conglycinin

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1536-1545

  Ruíz Henestrosa, Victor Pizones ^a   Sánchez, Cecilio Carrera ^a   Del Mar Yust, María ^b   Pedroche, Justo ^b   Millán, Francisco ^b   Patino, Juan M Rodríguez ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

conglycinin; Adsorption; Air water interface; Emulsifier; Foam; Food dispersion; Soy protein; Surface dilatational rheology; Surface tension

Indexed keywords

GLYCINE MAX;

BETA CONGLYCININ PROTEIN, GLYCINE MAX; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; SOYBEAN PROTEIN; SUBTILISIN; UNCLASSIFIED DRUG;

ADSORPTION; ARTICLE; CHEMISTRY; DIFFUSION; HYDROLYSIS; METABOLISM; PHYSICAL CHEMISTRY; SURFACE PROPERTY;

ADSORPTION; CHEMISTRY, PHYSICAL; DIFFUSION; GLOBULINS; HYDROLYSIS; SOYBEAN PROTEINS; SUBTILISINS; SURFACE PROPERTIES;

EID: 34249858206     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0628476     Document Type: Article

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