Functional improvements in bovine serum albumin-fucoidan conjugate through the Maillard reaction

Food Chemistry

Volumn 190, Issue , 2016, Pages 974-981

  Kim, Do Yeong ^a   Shin, Weon Sun ^a  

^a Hanyang University   (South Korea)

Author keywords

Bovine serum albumin; Emulsifying property; Fucoidan; Maillard reaction; Solubility

Indexed keywords

BODY FLUIDS; CHEMICAL REACTIONS; DIFFERENTIAL SCANNING CALORIMETRY; GLYCOSYLATION; HEAT RESISTANCE; MAMMALS; MIXTURES; SOLUBILITY; STABILITY; STABILIZATION; SURFACE PLASMON RESONANCE; THERMODYNAMIC STABILITY;

BOVINE SERUM ALBUMINS; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSION STABILITY; FUCOIDANS; FUNCTIONAL IMPROVEMENTS; MAILLARD REACTION; STERIC STABILIZATION;

EMULSIFICATION;

BOVINE SERUM ALBUMIN; FUCOIDIN; EMULSION; POLYSACCHARIDE;

ADSORPTION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; CONJUGATE; COVALENT BOND; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; FLOCCULATION; FOOD PROCESSING; GLYCATION; HEAT TREATMENT; HYDROGEN BOND; ISOELECTRIC POINT; OPTICAL DENSITY; PH; PROTEIN CONFORMATION; PROTEIN CROSS LINKING; PROTEIN PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN UNFOLDING; SOLUBILITY; STATIC ELECTRICITY; SURFACE PROPERTY; SURFACE TENSION; THERMOSTABILITY; TURBIDITY; CHEMISTRY; THERMODYNAMICS;

BOVINAE;

EMULSIONS; MAILLARD REACTION; POLYSACCHARIDES; SERUM ALBUMIN, BOVINE; SOLUBILITY; SURFACE PROPERTIES; THERMODYNAMICS;

EID: 84935037790     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.046     Document Type: Article

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