Functionality of phosphorylated vicilin exposed to chemical and physical agents

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1138-1143

  Casanova, F ^a   Nakamura, A ^a   Masuda, H ^a   Lima, L M T R ^a   Fialho, E ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Functional properties; Phosphorylation; Pisum sativum; STMP; Vicilin

Indexed keywords

GLYCEROL; SODIUM CHLORIDE; VICILIN;

ARTICLE; DENATURATION; GELATION; HYDROSTATIC PRESSURE; ISOELECTRIC POINT; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROTEIN PHOSPHORYLATION; SOLUBILITY;

PISUM SATIVUM;

EID: 36448955740     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.077     Document Type: Article

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