Effects of deamidation on structure and functional properties of Barley Hordein

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 21, 2010, Pages 11448-11455

  Zhao, Jing ^a   Tian, Zhigang ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Barley hordein; deamidation; emulsifying; foaming; molecular structure; solubility

Indexed keywords

ALKALINE METHODS; BARLEY HORDEIN; DEAMIDATED; DEAMIDATION; EMULSIFYING; FOAMING; FOAMING PROPERTIES; FOURIER TRANSFORM INFRARED; FUNCTIONAL PROPERTIES; IMPROVED SOLUBILITY; PEPTIDE BONDS; PROTEIN HYDROLYSIS; PROTEIN SECONDARY STRUCTURE; PROTEIN SOLUBILITY; SDS-PAGE; SECONDARY STRUCTURES;

FOURIER TRANSFORMS; MOLECULAR STRUCTURE; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SOLUBILITY; STRUCTURAL OPTIMIZATION; SURFACE STRUCTURE;

EMULSIFICATION;

GLUTEN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DEAMINATION; HORDEUM; PH; SOLUBILITY;

DEAMINATION; GLUTENS; HORDEUM; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SOLUBILITY;

HORDEUM;

EID: 78149334784     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102307f     Document Type: Article

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