Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy

Colloids and Surfaces B: Biointerfaces

Volumn 93, Issue , 2012, Pages 41-48

  Keerati u rai, Maneephan ^a   Miriani, Matteo ^a,b   Iametti, Stefania ^b   Bonomi, Francesco ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

conglycinin; Front face fluorescence; Glycinin; Heat treatment; Soy protein emulsion; Soy protein isolate; Soy proteins

Indexed keywords

CONGLYCININ; FRONT FACE; GLYCININ; SOY PROTEIN; SOY PROTEIN ISOLATES;

ADSORPTION; AMINO ACIDS; EMULSIFICATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; PHASE INTERFACES; UREA;

PROTEINS;

BETA CONGLYCININ; GLYCININ; TRYPTOPHAN; UNCLASSIFIED DRUG; WATER OIL CREAM;

ADSORPTION; ARTICLE; CONTROLLED STUDY; EMULSION; ENZYME ACTIVITY; FLUORESCENCE SPECTROSCOPY; HYDROPHILICITY; MICROCALORIMETRY; PRIORITY JOURNAL; PROTEIN EXPRESSION; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE;

ADSORPTION; ANTIGENS, PLANT; CALORIMETRY; EMULSIONS; GLOBULINS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OILS; PROTEIN CONFORMATION; PROTEIN DENATURATION; SEED STORAGE PROTEINS; SOYBEAN PROTEINS; SOYBEANS; SPECTROMETRY, FLUORESCENCE; TEMPERATURE; TRYPTOPHAN; UREA; WATER;

EID: 84857790267     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2011.12.002     Document Type: Article

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