Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 375-380

  Liu, Yan ^a   Zhao, Guanli ^a   Ren, Jiaoyan ^a   Zhao, Mouming ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Alkali dissolution and acid precipitation; Conformation; Denaturation; Functional properties; Peanut protein isolate

Indexed keywords

ACID PRECIPITATION; AMMONIUM SULFATE; CONARACHIN; DISULFIDE BONDS; EMULSIFYING ACTIVITY INDICES; EXTRACTION CONDITIONS; EXTRACTION PROCESS; EXTRACTION TECHNIQUES; EXTRACTION YIELD; FUNCTIONAL PROPERTIES; INTRINSIC FLUORESCENCE; OIL PRODUCTION; OIL SEED CROPS; PEANUT PROTEINS; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN SOLUBILITY; SULFHYDRYL;

AIR POLLUTION; AMMONIUM COMPOUNDS; COVALENT BONDS; DENATURATION; DISSOLUTION; EMULSIFICATION; EXTRACTION; INDUSTRY; PRECIPITATION (METEOROLOGY); THERMODYNAMIC STABILITY;

PROTEINS;

ARACHIS HYPOGAEA;

EID: 79960083927     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.01.012     Document Type: Article

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