Effects of deamidation on aggregation and emulsifying properties of barley glutelin

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 1029-1036

  Zhao, J ^a   Tian, Z ^a   Chen, L ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Aggregation; Barley protein; Deamidation; Emulsifying property; Glutelin; Solubility

Indexed keywords

BARLEY PROTEIN; DEAMIDATED; DEAMIDATION; EMULSIFYING PROPERTY; FTIR; GLUTELIN; HYDROPHOBIC INTERACTIONS; INITIAL STAGES; LASER PHOTOMETERS; PROPERTY CHANGES; SDS-PAGE; SOLUBLE AGGREGATES;

EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GEL PERMEATION CHROMATOGRAPHY; HYDROPHOBICITY; SIZE EXCLUSION CHROMATOGRAPHY; SOLUBILITY;

EMULSIFICATION;

GLUTENIN;

ACIDITY; ARTICLE; BARLEY; DEAMINATION; EMULSION; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; PH; PHOTOMETRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; SOLUBILITY;

HORDEUM;

EID: 79958053016     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.009     Document Type: Article

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