Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 700-706

  Yuan, De Bao ^a   Yang, Xiao Quan ^a   Tang, Chuan He ^a   Zheng, Zhi Xiong ^a   Wei Min, ^a   Ahmad, Ijaz ^b   Yin, Shou Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b PCSIR LABORATORIES COMPLEX   (Pakistan)

Author keywords

Amino acid composition; Emulsifying properties; Glycinin; Polypeptides; Solubility

Indexed keywords

ACIDIC PH; AMINO ACID COMPOSITION; EMULSIFYING ACTIVITIES; EMULSIFYING PROPERTIES; FUNCTIONAL PROPERTIES; GLYCININ; HYDROPHOBIC AMINO ACIDS; ISOELECTRIC POINT (PI); PH VALUES; SURFACE HYDROPHOBICITIES;

AMINATION; AMINES; AMINO ACIDS; CHROMATOGRAPHIC ANALYSIS; COLUMN CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; HYDROPHOBICITY; ORGANIC ACIDS; PH EFFECTS; SOLUBILITY; TERNARY SYSTEMS;

EMULSIFICATION;

EID: 67349167232     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.005     Document Type: Article

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