Selenization of ovalbumin by dry-heating in the presence of selenite: Effect on protein structure and antioxidant activity

Food Chemistry

Volumn 148, Issue , 2014, Pages 209-217

  Li, Can Peng ^a   He, Zhikun ^a,b   Wang, Xiaoyan ^a   Yang, Long ^a   Yin, Chunyan ^a   Zhang, Nan ^a   Lin, Jie ^a   Zhao, Hui ^a  

^a YUNNAN UNIVERSITY   (China)

^b Lijiang Teacher's College   (China)

Author keywords

Antioxidant activity; Ovalbumin; Selenization; Structural characteristic

Indexed keywords

ANTI-OXIDANT ACTIVITIES; OVALBUMINS; PROTEIN STRUCTURES; SECONDARY STRUCTURES; SELENIZATION; STRUCTURAL CHARACTERISTICS; TRYPTIC PEPTIDES; TRYPTOPHAN FLUORESCENCE INTENSITY;

AMINO ACIDS; CONFORMATIONS;

PROTEINS;

OVALBUMIN; SELENITE; TRYPTOPHAN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION; CONJUGATION; DRY HEATING; ENTHALPY; FLUORESCENCE; HEATING; HYDROPHOBICITY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SELENIZATION; STRUCTURE ANALYSIS;

ANTIOXIDANT ACTIVITY; OVALBUMIN; SELENIZATION; STRUCTURAL CHARACTERISTIC;

ANTIOXIDANTS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OVALBUMIN; PROTEIN STRUCTURE, SECONDARY; SELENIOUS ACID;

EID: 84887042108     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.033     Document Type: Article

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