Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Food Chemistry

Volumn 163, Issue , 2014, Pages 114-119

  Song, Chun Li ^a,b   Zhao, Xin Huai ^b  

^a QIQIHAR UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Crosslinking; Functional property; Glycosylation; Oligochitosan; Soybean protein; Structure; Transglutaminase

Indexed keywords

CROSSLINKING; DICHROISM; ELECTROPHORESIS; EMULSIFICATION; GLYCOSYLATION; INFRARED SPECTROSCOPY; MOLAR RATIO; SOYBEAN OIL; STRUCTURE (COMPOSITION);

EMULSIFYING ACTIVITY; FUNCTIONAL PROPERTIES; MICROBIAL TRANSGLUTAMINASE; OLIGOCHITOSAN; SOYBEAN PROTEINS; STRUCTURE AND PROPERTIES; SURFACE HYDROPHOBICITY; TRANSGLUTAMINASES;

PROTEINS;

CHITOSAN DERIVATIVE; OIL; OLIGOCHITOSAN GLYCOSYLATED SOYBEAN PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; WATER; CHITIN; EMULSION; OLIGOCHITOSAN;

ALPHA HELIX; ARTICLE; BINDING AFFINITY; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTROPHORESIS; EMULSION; GLYCOSYLATION; HYDROPHOBICITY; INFRARED SPECTROSCOPY; PH; PROTEIN CONTENT; PROTEIN CROSS LINKING; PROTEIN MODIFICATION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; PROTEIN STRUCTURE; SURFACE PROPERTY; ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; PROTEIN SECONDARY STRUCTURE;

CHITIN; CIRCULAR DICHROISM; EMULSIONS; GLYCOSYLATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEIN STRUCTURE, SECONDARY; SOYBEAN PROTEINS; TRANSGLUTAMINASES;

EID: 84901271451     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.089     Document Type: Article

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