Properties of heat-treated sorghum and maize meal and their prolamin proteins

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 1045-1050

  Emmambux, M Naushad ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Cooking; Digestibility; Electrophoresis; Fourier transform infrared; Kafirin; Maize; Protein structure; Size exclusion chromatography; Sorghum; Zein

Indexed keywords

ZEA MAYS;

KAFIRIN PROTEIN, SORGHUM BICOLOR; PEPSIN A; PROLAMIN; VEGETABLE PROTEIN; ZEIN;

ARTICLE; CHEMISTRY; HEAT; INFRARED SPECTROSCOPY; MAIZE; METABOLISM; PRESSURE; PROTEIN SECONDARY STRUCTURE; SORGHUM;

HOT TEMPERATURE; PEPSIN A; PLANT PROTEINS; PRESSURE; PROLAMINS; PROTEIN STRUCTURE, SECONDARY; SORGHUM; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; ZEA MAYS; ZEIN;

EID: 61449244749     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802672e     Document Type: Article

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