Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate

LWT

Volumn 43, Issue 6, 2010, Pages 919-925

  Li, Can Peng ^a   Chen, Deyi ^a   Peng, Jianlin ^a   Enomoto, Hirofumi ^b   Hayashi, Yoko ^b   Li, Cong ^a   Ou, Lingcheng ^a   Aoki, Takayoshi ^b  

^a YUNNAN UNIVERSITY   (China)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Dry heating; Functional property; Phosphorylation; Physicochemical property; Whey soy protein

Indexed keywords

AMINO ACIDS; DICHROISM; EMULSIFICATION; HEATING; PROTEINS; WATER ABSORPTION;

DRY-HEATING; FUNCTIONAL PROPERTIES; PHOSPHORUS CONTENTS; PHYSICOCHEMICAL PROPERTY; RANDOM-COIL STRUCTURES; SOY PROTEIN; SPECTRAL DATA; SURFACE HYDROPHOBICITY; TRYPTOPHAN FLUORESCENCE INTENSITY; WHEY SOY PROTEIN;

PHOSPHORYLATION;

GLYCINE MAX;

EID: 77949570366     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.027     Document Type: Article

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