Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality

Food Science and Biotechnology

Volumn 22, Issue 4, 2013, Pages 951-960

  Arogundade, Lawrence A ^a   Eromosele, Catherine O ^a   Eromosele, Ighodalo C ^a   Ademuyiwa, Oladipo ^a   Etafo, Nelson O ^a   Adesokan, A'Quadri O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

acetylated protein; African yam bean; glycosylated protein; physico functional property; succinylated protein

Indexed keywords

ACETYLATED PROTEINS; AFRICAN YAM BEAN; EMULSIFYING ACTIVITY INDICES; GLYCOSYLATED; HYDROPHILIC ENVIRONMENTS; PHYSICO-FUNCTIONAL PROPERTY; PROTEIN THERMAL STABILITY; UV VISIBLE ABSORPTION SPECTRUM;

ACYLATION; AMINO ACIDS; ESTERIFICATION; FOOD PRODUCTS; GLYCOSYLATION;

PROTEINS;

EID: 84880432745     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0169-7     Document Type: Article

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