Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 390-399

  Zhang, J ^a,b   Liang, L ^b,c   Tian, Z ^a   Chen, L ^a   Subirade, M ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

In vitro study; Nanoparticle formation mechanism; Nanoparticles; Protein conformation changes; SPI

Indexed keywords

CACO-2 CELLS; CALCIUM CONCENTRATION; CORE STRUCTURE; ENVIRONMENTAL PH; FORMATION MECHANISM; HYDROPHOBIC INTERACTIONS; IN-VITRO; IN-VITRO EVALUATION; NANO-NETWORKS; NANOPARTICLE FORMATION MECHANISM; NEGATIVE CHARGE; POLYPEPTIDE CHAIN; PROTEIN CONFORMATION; PROTEIN CONFORMATION CHANGES; SHEET STRUCTURE; SOY PROTEIN ISOLATES; SPHERICAL SHAPE; SPI;

AGGREGATES; CALCIUM; CELLS; COAGULATION; CYTOLOGY; GELATION; HYDROGEN BONDS; HYDROPHOBICITY; PROTEINS;

NANOPARTICLES;

CALCIUM; NANOPARTICLE; POLYPEPTIDE; SOYBEAN PROTEIN;

ARTICLE; BETA SHEET; CELL STRAIN CACO 2; CYTOPLASM; DISSOCIATION; ENVIRONMENTAL IMPACT; GELATION; HYDROGEN BOND; HYDROPHOBICITY; IN VITRO STUDY; PERCEPTION; PH; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN INTERACTION; PROTEIN ISOLATION; CHEMISTRY;

CALCIUM; IN VITRO TECHNIQUES; NANOPARTICLES; SOYBEAN PROTEINS;

EID: 84862788892     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.049     Document Type: Article

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