Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce

European Food Research and Technology

Volumn 237, Issue 4, 2013, Pages 647-654

  Gao, Xianli ^a   Sun, Pengfei ^a   Lu, Jian ^a   Jin, Zhao ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Average hydrophobicity; Formation mechanism; Protein characteristic; Secondary precipitate protein; Soy sauce

Indexed keywords

AMINO ACID COMPOSITIONS; FLIGHT MASS SPECTROMETRY; FORMATION MECHANISM; MATRIX ASSISTED LASER DESORPTION; SECONDARY PRECIPITATES; SECONDARY STRUCTURES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOY SAUCE;

AMINO ACIDS; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; MASS SPECTROMETRY; SODIUM DODECYL SULFATE;

PROTEINS;

EID: 84883766305     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2054-2     Document Type: Article

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