Emulsifying and interfacial properties of vicilins: Role of conformational flexibility at quaternary and/or tertiary levels

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 46, 2013, Pages 11140-11150

  Liang, Han Ni ^a   Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

conformational flexibility; emulsifying ability; interfacial property; phaseolin; urea denaturation; vicilin (7S globulins)

Indexed keywords

CONFORMATIONAL FLEXIBILITY; EMULSIFYING ABILITY; INTERFACIAL PROPERTY; PHASEOLIN; VICILIN;

ADSORPTION; CONFORMATIONS; DIFFERENTIAL SCANNING CALORIMETRY; DROPS; DYNAMIC LIGHT SCATTERING; FLOCCULATION; METABOLISM; MOLECULES; PROTEINS; STRUCTURAL PROPERTIES; ULTRAVIOLET SPECTROSCOPY; UREA;

EMULSIFICATION;

SEED STORAGE PROTEIN; VICILIN PROTEIN, PLANT;

ARTICLE; CHEMISTRY; EMULSION; PHASEOLUS; PROTEIN CONFORMATION; PROTEIN QUATERNARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SOLUBILITY;

EMULSIONS; PHASEOLUS; PROTEIN CONFORMATION; PROTEIN STRUCTURE, QUATERNARY; PROTEIN STRUCTURE, TERTIARY; SEED STORAGE PROTEINS; SOLUBILITY;

EID: 84888389608     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403847k     Document Type: Article

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