Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 210-220

  Zhang, Boce ^a   Luo, Yangchao ^a   Wang, Qin ^a  

^a UNIVERSITY OF MARYLAND   (United States)

Author keywords

Antioxidant property; PH; Rheological property; Secondary structures; Zein

Indexed keywords

ANTIOXIDANT PROPERTIES; BASIC CONDITIONS; DEAMIDATION; NEAR-NEUTRAL CONDITIONS; NOVEL APPLICATIONS; PH LEVELS; PH TREATMENT; PHARMACEUTICAL INDUSTRY; PHENANTHROLINES; REDUCING POWER; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SCAVENGING ACTIVITIES; SECONDARY STRUCTURES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; STRUCTURAL CHANGE; VISCOELASTIC PROPERTIES; ZEIN STRUCTURES;

AMINO ACIDS; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; OLIGOMERIZATION; OLIGOMERS; PARTICLE SIZE ANALYSIS; PH EFFECTS; RHEOLOGY; SODIUM; SODIUM SULFATE; VISCOSITY;

STRUCTURAL PROPERTIES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 1,10 PHENANTHROLINE; ACID; ALPHA ZEIN; BASE; GLUTAMIC ACID; GLUTAMINE; UNCLASSIFIED DRUG; ZEIN;

ACIDITY; ALKALINITY; ALPHA HELIX; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; CONTROLLED STUDY; DEAMINATION; FLOW KINETICS; INFRARED SPECTROSCOPY; MALE; MOLECULAR WEIGHT; MORPHOLOGY; NONHUMAN; OLIGOMERIZATION; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROPHOTOMETER; STRUCTURE ANALYSIS; SURFACE PROPERTY; VISCOELASTICITY; VISCOSITY;

EID: 77955280085     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.019     Document Type: Article

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