Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11621-11628

  Suppavorasatit, Inthawoot ^a   De Mejia, Elvira Gonzalez ^a   Cadwallader, Keith R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

circular dichroism; enzyme; protein deamidation; protein functional properties; protein glutaminase; response surface methodology; soy protein

Indexed keywords

CIRCULAR DICHROISM SPECTRA; DEAMIDATED; DEAMIDATION; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; HELIX STRUCTURES; LOW DEGREE; NEUTRAL CONDITIONS; OPTIMAL CONDITIONS; PROTEIN-GLUTAMINASE; RESPONSE SURFACE METHODOLOGY; SDS-PAGE; SHEET STRUCTURE; SOY PROTEIN; SOY PROTEIN ISOLATES;

DICHROISM; EMULSIFICATION; ENZYMES; OPTIMIZATION; SURFACE PROPERTIES;

PROTEINS;

GLUTAMINASE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; HYDROLYSIS; PH; PHYSICAL CHEMISTRY; PROTEIN SECONDARY STRUCTURE; SOLUBILITY;

GLUTAMINASE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PHYSICOCHEMICAL PHENOMENA; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SOYBEAN PROTEINS;

EID: 80455173785     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2028973     Document Type: Article

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