Small-angle X-ray scattering study of the effect of pH and Salts on 11S soy glycinin in the freeze-dried powder and solution states

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 967-974

  Sokolova, Anna ^a,b   Kealley, Catherine S ^a,b,c   Hanley, Tracey ^a   Rekas, Agata ^a   Gilbert, Elliot P ^a  

^a AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF TECHNOLOGY SYDNEY   (Australia)

Author keywords

11S; Freeze dried; Glycinin; Hofmeister; PH; Powder; Protein; SAXS

Indexed keywords

GLOBULIN; GLYCININ; SODIUM CHLORIDE; SOYBEAN PROTEIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; EVALUATION; FREEZE DRYING; METHODOLOGY; PARTICLE SIZE; PH; POWDER; SMALL ANGLE SCATTERING; SOLUBILITY; X RAY DIFFRACTION;

FREEZE DRYING; GLOBULINS; HYDROGEN-ION CONCENTRATION; MOLECULAR STRUCTURE; PARTICLE SIZE; POWDERS; SCATTERING, SMALL ANGLE; SODIUM CHLORIDE; SOLUBILITY; SOYBEAN PROTEINS; X-RAY DIFFRACTION;

EID: 74849105287     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902349q     Document Type: Article

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