Role of non-covalent interactions in the production of visco-elastic material from zein

Food Chemistry

Volumn 147, Issue , 2014, Pages 230-238

  Smith, Brennan M ^a,d   Bean, Scott R ^a,d   Selling, Gordon ^b   Sessa, David ^b   Aramouni, Fadi M ^c  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

^d UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Gluten; Gluten free; Protein functionality; Viscoelastic; Zein

Indexed keywords

GLUTEN; GLUTEN-FREE; HYDROPHOBIC INTERACTIONS; NON-COVALENT INTERACTION; PROTEIN FUNCTIONALITIES; VISCO-ELASTIC MATERIAL; VISCOELASTIC; VISCOELASTIC PROPERTIES;

COVALENT BONDS; ELASTICITY; ETHANOL; HYDROPHOBICITY; METABOLISM; UREA;

ZEIN;

DISULFIDE; VISCOELASTIC SUBSTANCE; ZEIN;

ARTICLE; DISULFIDE BOND; HYDROPHOBICITY; PROTEIN DENATURATION; PROTEIN INTERACTION; PROTEIN STRUCTURE; VISCOELASTICITY;

GLUTEN; GLUTEN FREE; PROTEIN FUNCTIONALITY; VISCOELASTIC; ZEIN;

ELASTICITY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR STRUCTURE; VISCOSITY; ZEIN;

EID: 84885720032     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.152     Document Type: Article

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