Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Lei, Q ^a   Boatright, W L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Hexanal synthesis; Iron; Isolated soy proteins; Lipoxygenase; Reducing agents

Indexed keywords

ALDEHYDE; DITHIOTHREITOL; IRON; LINOLEIC ACID; LIPOXYGENASE; N HEXANAL; N-HEXANAL; REDUCING AGENT; SOYBEAN PROTEIN;

ARTICLE; CATALYSIS; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; METABOLISM; ODOR; TASTE; VOLATILIZATION;

ALDEHYDES; CATALYSIS; DITHIOTHREITOL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD TECHNOLOGY; IRON; LINOLEIC ACID; LIPOXYGENASE; ODORS; REDUCING AGENTS; SOYBEAN PROTEINS; TASTE; VOLATILIZATION;

GLYCINE MAX;

EID: 48749109267     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00810.x     Document Type: Article

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