Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Food Chemistry

Volumn 188, Issue , 2015, Pages 201-209

  Han, Yupeng ^a   Wang, Jinjing ^a   Li, Yongxian ^a   Hang, Yu ^a   Yin, Xiangsheng ^b   Li, Qi ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CARGILL INC   (United States)

Author keywords

CD; FTIR; Mashing and boiling processes; Protein Z; Secondary structure

Indexed keywords

AMINO ACIDS; BEER; BREWING; CHEMICAL RESISTANCE; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FERMENTATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY;

BOILING PROCESS; CD; COMPLEX ENVIRONMENTS; FTIR; INFRARED SPECTROSCOPIC; SECONDARY STRUCTURES; STRUCTURAL CHARACTERISTICS; STRUCTURAL TRANSFORMATION;

PROTEINS;

AMINO ACID; FATTY ACID BINDING PROTEIN; POLYSACCHARIDE; PLASMA PROTEIN; PLASMA PROTEIN Z;

ABSORPTION; ALPHA HELIX; ARTICLE; BEER; BETA SHEET; BREWING; CIRCULAR DICHROISM; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; DISULFIDE BOND; HIGH TEMPERATURE PROCEDURES; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MICROENVIRONMENT; MUTATION; PROTEIN ANALYSIS; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN GLYCOSYLATION; PROTEIN PURIFICATION; PROTEIN SECONDARY STRUCTURE; STRETCHING; VIBRATION; CHEMISTRY; FOOD HANDLING; PROCEDURES;

AMINO ACIDS; BEER; BLOOD PROTEINS; CIRCULAR DICHROISM; FOOD TECHNOLOGY; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84928946866     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.053     Document Type: Article

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