Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1358-1363

  Liu, Cencen ^a   Zhao, Mouming ^a   Sun, Weizheng ^a   Ren, Jiaoyan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

DSC; FTIR; High hydrostatic pressure; Phytohemagglutinin; Red kidney bean; SEC

Indexed keywords

DSC; FTIR; HIGH HYDROSTATIC PRESSURE; PHYTOHEMAGGLUTININ; RED KIDNEY BEAN; SEC;

AFFINITY CHROMATOGRAPHY; ELECTROPHORESIS;

HYDROSTATIC PRESSURE;

PHYTOHEMAGGLUTININ; POLYMER;

AFFINITY CHROMATOGRAPHY; ALPHA HELIX; ARTICLE; ATMOSPHERIC PRESSURE; BETA SHEET; CHEMICAL STRUCTURE; CONFORMATION; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; GEL PERMEATION CHROMATOGRAPHY; HEMAGGLUTINATION; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; MOLECULAR WEIGHT; NONHUMAN; PHASEOLUS VULGARIS; PROTEIN AGGREGATION;

HEMAGGLUTINATION; HOT TEMPERATURE; HYDROSTATIC PRESSURE; PHASEOLUS; PHYTOHEMAGGLUTININS; PRESSURE; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

PHASEOLUS VULGARIS;

EID: 84867900021     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.082     Document Type: Article

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