Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 9, 2012, Pages 2316-2321

  Mejia, Carla D ^a   Gonzalez, David C ^a   Mauer, Lisa J ^a   Campanella, Osvaldo H ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

FTIR; Maize; Protein structure; Viscoelasticity; Zein

Indexed keywords

FTIR; HIGH-MOLECULAR-WEIGHT GLUTENIN; MAIZE; MAIZE SEEDS; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURES; RHEOLOGICAL PROPERTY; SHEET STRUCTURE; VISCOELASTIC MATRIX; WHEAT GLUTEN;

DEVELOPING COUNTRIES; ELASTICITY; INTERNATIONAL TRADE; VISCOELASTICITY; ZEIN;

PROTEINS;

CASEIN; GLUTEN; GLUTENIN; ZEIN;

ARTICLE; CHEMISTRY; DRUG STABILITY; ELASTICITY; FLOW KINETICS; INFRARED SPECTROSCOPY; MAIZE; PROTEIN SECONDARY STRUCTURE; VISCOSITY;

CASEINS; DRUG STABILITY; ELASTICITY; GLUTENS; PROTEIN STRUCTURE, SECONDARY; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VISCOSITY; ZEA MAYS; ZEIN;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84859742399     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203073a     Document Type: Article

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