Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2

Innovative Food Science and Emerging Technologies

Volumn 23, Issue , 2014, Pages 68-78

  Li, Renjie ^a,b   Wang, Yongtao ^a,b   Hu, Wanfeng ^a,b   Liao, Xiaojun ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Aggregation; Dissociation; HPCD; PPO activity; Secondary structure; Tertiary structure; Thaumatin like protein

Indexed keywords

AGGLOMERATION; CARBON DIOXIDE; DISSOCIATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; PROTEINS;

HIGH-PRESSURE CARBON DIOXIDE; HPCD; INDUCED DISSOCIATION; QUALITY DETERIORATIONS; SECONDARY AND TERTIARY STRUCTURES; SECONDARY STRUCTURES; TERTIARY STRUCTURES; THAUMATIN-LIKE PROTEIN;

AGGREGATES;

MALUS X DOMESTICA;

EID: 84901996638     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.02.013     Document Type: Article

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