Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions

Food Research International

Volumn 44, Issue 9, 2011, Pages 2647-2654

  Guan, Jun Jun ^a   Zhang, Tong Bin ^a   Hui, Ming ^a   Yin, Hai Cheng ^a   Qiu, Ai Yong ^b   Liu, Xiao Ya ^b  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Graft reactions; Mechanism; Microwave; Saccharide; Soy protein isolate

Indexed keywords

A-THERMAL; CARAMELIZATION; DISAGGREGATION; DISULFIDE BONDS; GRAFT REACTIONS; HYDROPHOBIC CORE; MICROWAVE EFFECTS; MICROWAVE RADIATIONS; MICROWAVE-ASSISTED; PROTEIN DISAGGREGATION; PROTEIN SOLUTION; PROTEIN STRUCTURES; REACTION MECHANISM; REACTION PROPERTY; SACCHARIDE; SOY PROTEIN; SOY PROTEIN ISOLATES; SULFHYDRYL CONTENT;

ACTIVATION ENERGY; COVALENT BONDS; GRAFTING (CHEMICAL); HEATING; PROTEINS; REACTION KINETICS;

MICROWAVE IRRADIATION;

GLYCINE MAX;

EID: 80054679001     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.015     Document Type: Article

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