Thermal denaturation of pea globulins (Pisum sativum L.) - Molecular interactions leading to heat-induced protein aggregation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 6, 2013, Pages 1196-1204

  Mession, Jean Luc ^a   Sok, Nicolas ^a   Assifaoui, Ali ^a,b   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

heat induced denaturation and aggregation; interaction; legumin 11S; pea globulins; Pisum; vicilin 7S

Indexed keywords

INTERACTION; LEGUMIN; PEA GLOBULINS; PISUM; VICILIN;

COAGULATION; COVALENT BONDS; DIFFERENTIAL SCANNING CALORIMETRY; IONS; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY;

DENATURATION;

GLOBULIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; PEA; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN DENATURATION;

CALORIMETRY, DIFFERENTIAL SCANNING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLOBULINS; HOT TEMPERATURE; PEAS; PLANT PROTEINS; PROTEIN CONFORMATION; PROTEIN DENATURATION;

PISUM; PISUM SATIVUM;

EID: 84873628903     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303739n     Document Type: Article

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