Improvement of functional properties of bovine serum albumin through phosphorylation by dry-heating in the presence of pyrophosphate

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Enomoto, H ^a   Li, C P ^b   Morizane, K ^a   Ibrahim, H R ^a   Sugimoto, Y ^a   Ohki, S ^c   Ohtomo, H ^c   Aoki, T ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b YUNNAN UNIVERSITY   (China)

^c MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Bovine serum albumin; Dry heating; Functional properties; Phosphorylation; Structural properties

Indexed keywords

BOVINE SERUM ALBUMIN; PYROPHOSPHATE;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; GLYCATION; GLYCOSYLATION; HEAT; PH; PHOSPHORYLATION; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; STRUCTURE ACTIVITY RELATION;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; CIRCULAR DICHROISM; DIPHOSPHATES; GLYCOSYLATION; HEAT; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; PHOSPHORYLATION; PROTEIN DENATURATION; PROTEIN STRUCTURE, SECONDARY; SERUM ALBUMIN, BOVINE; STRUCTURE-ACTIVITY RELATIONSHIP;

BOVINAE;

EID: 39749085176     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00634.x     Document Type: Article

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