Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde

Journal of Food Science and Technology

Volumn 51, Issue 3, 2014, Pages 485-493

  Wu, Wei ^a   Hua, Yufei ^b   Lin, Qinlu ^a,c  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c NONE   (China)

Author keywords

Gelation; Malondialdehyde; Oxidative modification; Soy protein; Thermal aggregation

Indexed keywords

HEAT DENATURATION; LIPID PEROXIDATION; MALONDIALDEHYDE; MODIFIED PROTEINS; OXIDATIVE MODIFICATION; SOY PROTEIN; THERMAL AGGREGATION; WATER HOLDING CAPACITY;

ALDEHYDES; GELATION; HARDNESS; LIPIDS;

PROTEINS;

GLYCINE MAX;

EID: 84897657554     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0533-7     Document Type: Article

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