Effects of NaCl and pH on the structural conformations of kidney bean vicilin

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 624-630

  Mundi, Sule ^a,b   Aluko, Rotimi E ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amino acid composition; Circular dichroism; Fluorescence intensity; Kidney bean; Tryptophan; Vicilin

Indexed keywords

AMINO ACID COMPOSITIONS; FLUORESCENCE INTENSITIES; KIDNEY BEANS; TRYPTOPHAN; VICILIN;

CONFORMATIONS; DICHROISM; FLUORESCENCE; HYDROPHILICITY; PROTEINS;

AMINO ACIDS;

ARGININE; LYSINE; SODIUM CHLORIDE; TRYPTOPHAN; TYROSINE; VICILIN;

AMINO ACID ANALYSIS; ARTICLE; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; FLUORESCENCE SPECTROSCOPY; MEASUREMENT; NONHUMAN; PH; PHASEOLUS VULGARIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN STRUCTURE;

HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PHASEOLUS; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; SEED STORAGE PROTEINS; SODIUM CHLORIDE;

PHASEOLUS VULGARIS;

EID: 84875919764     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.051     Document Type: Article

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