Fractionation and characterization of soy β-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating

Food Chemistry

Volumn 196, Issue , 2016, Pages 1264-1271

  Weng, Jingyi ^a   Qi, Junru ^a   Yin, Shouwei ^a   Wang, Jinmei ^a   Guo, Jian ^a   Feng, Jilu ^a   Liu, Qianru ^a   Zhu, Jianhua ^b   Yang, Xiaoquan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SHAOGUAN UNIVERSITY   (China)

Author keywords

Dextran; Macromolecular crowding environment; Maillard reaction; Physicochemical properties; Conglycinin

Indexed keywords

DEXTRAN; EXTRACTION; GLYCOSYLATION; HEATING;

CONGLYCININ; HIGHLY ORDERED STRUCTURE; MACROMOLECULAR CROWDING; MAILLARD REACTION; PHYSICOCHEMICAL PROPERTY; RANDOM STRUCTURES; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY;

MACROMOLECULES;

BETA CONGLYCININ DEXTRAN; DEXTRAN DERIVATIVE; THIOL GROUP; UNCLASSIFIED DRUG; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; DEXTRAN; GLOBULIN; PLANT ANTIGEN; SEED STORAGE PROTEIN; SOYBEAN PROTEIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CONFORMATIONAL TRANSITION; CONJUGATION; DISULFIDE BOND; DRY HEATING; DRY WEIGHT; FRACTIONATION; GLYCATION; HEATING; HYDRODYNAMICS; HYDROPHOBICITY; ISOELECTRIC POINT; MACROMOLECULAR CROWDING; MACROMOLECULE; MOLECULAR SIZE; MOLECULAR WEIGHT; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN SECONDARY STRUCTURE; CHEMISTRY;

ANTIGENS, PLANT; DEXTRANS; GLOBULINS; HEATING; MAILLARD REACTION; PHYSICOCHEMICAL PROCESSES; SEED STORAGE PROTEINS; SOYBEAN PROTEINS;

EID: 84944937789     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.072     Document Type: Article

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