Effect of enzymatic deamidation on the heat-induced conformational changes in whey protein isolate and its relation to gel properties

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 9, 2013, Pages 2205-2212

  Miwa, Noriko ^a   Yokoyama, Keiichi ^a   Nio, Noriki ^a   Sonomoto, Kenji ^b  

^a AJINOMOTO CO INC   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

deamidation; heat induced gel; protein glutaminase; structure; whey protein isolate

Indexed keywords

CARBOXYLIC ACID GROUPS; DEAMIDATION; ELECTROSTATIC REPULSION; FLUORESCENCE INTENSITIES; HEAT INDUCED AGGREGATION; PROTEIN-GLUTAMINASE; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

CHEMICAL REACTIONS; COVALENT BONDS; FLUORESCENCE; GELS; MOLECULAR WEIGHT DISTRIBUTION; STRUCTURE (COMPOSITION);

PROTEINS;

AMMONIA; FLUORESCENT DYE; GLUTAMINASE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; GEL; HEAT; METABOLISM; MOLECULAR WEIGHT; PROTEIN CONFORMATION; SPECTROFLUOROMETRY;

AMMONIA; FLUORESCENT DYES; GELS; GLUTAMINASE; HOT TEMPERATURE; MILK PROTEINS; MOLECULAR WEIGHT; PROTEIN CONFORMATION; SPECTROMETRY, FLUORESCENCE;

EID: 84874895818     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3047626     Document Type: Article

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