Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 7817-7823

  Suppavorasatit, Inthawoot ^a   Cadwallader, Keith R ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

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

Author keywords

flavor binding; maltol; protein deamidation; protein glutaminase; soy protein; thermodynamics of binding; vanillin

Indexed keywords

DEAMIDATION; MALTOL; PROTEIN-GLUTAMINASE; SOY PROTEIN; VANILLIN;

BINDING ENERGY; DIALYSIS; FUNCTIONAL GROUPS; HYDROGEN BONDS; THERMODYNAMICS; ULTRAFILTRATION; VAN DER WAALS FORCES;

PROTEINS;

BENZALDEHYDE DERIVATIVE; FLAVORING AGENT; GLUTAMINASE; MALTOL; PYRONE DERIVATIVE; SOYBEAN PROTEIN; VANILLIN; WATER;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY; METABOLISM; SOLUTION AND SOLUBILITY; STRUCTURE ACTIVITY RELATION; TASTE; THERMODYNAMICS;

BENZALDEHYDES; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUTAMINASE; PYRONES; SOLUTIONS; SOYBEAN PROTEINS; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE; THERMODYNAMICS; WATER;

EID: 84865133582     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301719k     Document Type: Article

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