Production and characterisation of potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients

Food Chemistry

Volumn 158, Issue , 2014, Pages 480-489

  Seo, Sooyoun ^a   Karboune, Salwa ^a   Archelas, Alain ^b  

^a MCGILL UNIVERSITY   (Canada)

^b AIX MARSEILLE UNIVERSITY   (France)

Author keywords

Functional properties; Galactan; Galactooligosaccharides; Galactose; Maillard reaction; Potato patatin; Protein structure

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; EMULSIFICATION; FLUORESCENCE SPECTROSCOPY; GLYCOSYLATION; PROTEINS;

FUNCTIONAL PROPERTIES; GALACTANS; GALACTO-OLIGOSACCHARIDES; GALACTOSE; MAILLARD REACTION; POTATO PATATIN; PROTEIN STRUCTURES;

POLYSACCHARIDES;

GALACTAN; GALACTOSE; GALACTOSE OLIGOSACCHARIDE; PATATIN; TRYPTOPHAN DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; CARBOXYLESTERASE; OLIGOSACCHARIDE; PATATIN PROTEIN, SOLANUM TUBEROSUM; PLANT EXTRACT;

ARTICLE; CONJUGATE; CONTROLLED STUDY; EMULSION; FLUORESCENCE SPECTROSCOPY; FUNCTIONAL FOOD; HEAT TREATMENT; INFRARED SPECTROSCOPY; PH MEASUREMENT; POTATO; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN GLYCOSYLATION; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; PROTEIN TERTIARY STRUCTURE; PROTEIN UNFOLDING; THERMOSTABILITY; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; SOLUBILITY; SPECTROFLUOROMETRY;

CARBOXYLIC ESTER HYDROLASES; GALACTANS; GALACTOSE; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OLIGOSACCHARIDES; PLANT EXTRACTS; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; SOLANUM TUBEROSUM; SOLUBILITY; SPECTROMETRY, FLUORESCENCE;

EID: 84896972417     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.141     Document Type: Article

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