Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate

European Food Research and Technology

Volumn 233, Issue 5, 2011, Pages 841-850

  Liu, Yan Yan ^a   Zeng, Xin An ^a   Deng, Zhiping ^b   Yu, Shu Juan ^a   Yamasaki, Shinji ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GEOPHYSICAL LABORATORY   (United States)

^c Osaka Prefecture University   (Japan)

Author keywords

Denaturation; Polarization; Pulsed electric field; Self reassembly; SPI

Indexed keywords

CONGLYCININ; GLYCININ; NOVEL METHODS; PROCESSING METHOD; PROTEIN NANOTUBE; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; SECONDARY STRUCTURES; SELF-REASSEMBLY; SIDE-CHAINS; SOY PROTEIN ISOLATES; SPI; TREATMENT CONDITIONS; TREATMENT TECHNIQUES;

AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC DIPOLE MOMENTS; ELECTRIC FIELDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NANOTUBES; PROTEINS; THERMODYNAMIC STABILITY;

ELECTRIC PROPERTIES;

GLYCINE MAX;

EID: 80255123413     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1580-z     Document Type: Article

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