Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Food Research International

Volumn 43, Issue 5, 2010, Pages 1494-1504

  Achouri, Allaoua ^a   Boye, Joyce Irene ^a   Belanger, Denis ^a   Chiron, Tiphaine ^b   Yaylayan, Varoujan A ^c   Yeboah, Faustinus K ^d  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c MCGILL UNIVERSITY   (Canada)

^d INSTITUTE FOR RESEARCH IN IMMUNOLOGY AND CANCER   (Canada)

Author keywords

Functional properties; Glycation; Heat denaturation; Protein structure; Salts; Soy glycinin

Indexed keywords

FUNCTIONAL PROPERTIES; GLYCATION; GLYCININ; HEAT DENATURATION; PROTEIN STRUCTURE; PROTEIN STRUCTURES;

AMMONIUM COMPOUNDS; CALCIUM; CALCIUM CHLORIDE; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; EXTRACTION; PH EFFECTS; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM CHLORIDE; SURFACE PROPERTIES;

STRUCTURAL PROPERTIES;

GLYCINE MAX;

EID: 77953912095     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.005     Document Type: Article

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