Effects of AOT reverse micelle on properties of soy globulins

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 599-605

  Zhao, Xiaoyan ^a   Chen, Fusheng ^b   Chen, Junqi ^c   Gai, Guosheng ^a   Xue, Wentong ^d   Li, Lite ^d  

^a TSINGHUA UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Beijing Parks and Forestry Department of International Cooperation   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

7S and 11S globulins; AOT reverse micelle; SH groups; Soybean proteins; SS bonds; Surface hydrophobicity; Thermal and rheological properties

Indexed keywords

BUFFER; DOCUSATE SODIUM; GLOBULIN; SOYBEAN PROTEIN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FLOW MEASUREMENT; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; PROTEIN ANALYSIS; PROTEIN DENATURATION; REVERSE MICELLE; SOYBEAN; TEMPERATURE;

GLYCINE MAX;

EID: 46049088874     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.026     Document Type: Article

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