Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 675-683

  Bengoechea, C ^a   Romero, A ^a   Villanueva, A ^b   Moreno, G ^b   Alaiz, M ^b   Millan F ^b   Guerrero, A ^a   Puppo, M C ^c  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Amino acid composition; Carob proteins; Chemical analysis; Protein solubility; Protein subunits; Thermal properties

Indexed keywords

AMINO ACID; CAROB GERM PROTEIN; PEPTIDE; PROTEIN; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; ARTICLE; CERATONIA SILIQUA; CHEMICAL ANALYSIS; DISULFIDE BOND; FLOUR; FOOD ANALYSIS; MOLECULAR WEIGHT; NONHUMAN; NUTRITIONAL VALUE; PLANT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN STRUCTURE; SOLUBILITY; SPAIN; THERMAL ANALYSIS; THERMOSTABILITY; TREE;

CERATONIA SILIQUA;

EID: 36148981460     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.069     Document Type: Article

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