Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 25-30

  Luo, Donghui ^a   Zhao, Qiangzhong ^a   Zhao, Mouming ^a   Yang, Bao ^b   Long, Xiaotao ^a   Ren, Jiaoyan ^a   Zhao, Haifeng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Glycinin; High pressure homogenisation; Limited proteolysis; Particle size; Surface hydrophobicity

Indexed keywords

GLYCININ;

ARTICLE; ELECTROPHORESIS; EMULSION; HIGH PRESSURE HOMOGENISATION; HYDROPHOBICITY; MEASUREMENT; PARTICLE SIZE; PROCESSING; PROTEIN DEGRADATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

EID: 77950595205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.011     Document Type: Article

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