Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1944-1950

  Jiang, Jiang ^a   Xiong, Youling L ^b   Newman, Melissa C ^b   Rentfrow, Gregg K ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Edible film; Microstructure; pH shifting; Soy protein

Indexed keywords

DISULPHIDE BONDS; EDIBLE FILMS; ELASTIC PROPERTIES; ELONGATION AT BREAK; FILM FORMATIONS; FILM MICROSTRUCTURES; FILM-FORMING; GLYCININ; MOLTEN GLOBULE STATE; NONCOVALENT; PARTIAL UNFOLDING; PH-SHIFTING; PROTEIN SOLUBILITY; PROTEIN STRUCTURES; REFOLDING; SOY PROTEIN; SOY PROTEIN ISOLATES; WATER VAPOUR PERMEABILITY;

ELECTROPHORESIS; GLYCEROL; MICROSTRUCTURE; PH EFFECTS; PROTEINS; SOLUBILITY;

ALKALINITY;

GLYCININ; SOYBEAN PROTEIN;

ACIDITY; ALKALINITY; CONFERENCE PAPER; CONTROLLED STUDY; DISULFIDE BOND; ELASTICITY; ELONGATION AT BREAK; HEATING; MECHANICS; PERMEABILITY; PH; PH SHIFTING; PROTEIN FOLDING; PROTEIN UNFOLDING; SOLUBILITY; TEMPERATURE; TENSILE STRENGTH; WATER VAPOR; WATER VAPOR PERMEABILITY;

EID: 84857038654     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.030     Document Type: Conference Paper

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