Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis

Food Chemistry

Volumn 200, Issue , 2016, Pages 125-133

  Zhao, Luping ^a   Chen, Yeming ^a   Chen, Yajing ^a   Kong, Xiangzhen ^a   Hua, Yufei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

2S albumin; Endogenous protease; Oil bodies; Oleosin hydrolysis; pH; Sesame

Indexed keywords

ENZYMES; HYDROLYSIS; OILSEEDS; PH; PROTEINS; SEED; SUNFLOWER OIL;

2S ALBUMIN; CASTOR BEANS; DIVERSE APPLICATIONS; ENDOGENOUS PROTEASE; OIL BODIES; PROTEIN COMPONENTS; RAPESEED OIL; SESAME;

PH EFFECTS;

ALBUMINOID; GLOBULIN; PROTEINASE; RAPESEED OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE PROTEIN; OLEOSIN PROTEIN, SESAMUM INDICUM; PLANT PROTEIN; VEGETABLE OIL;

ARTICLE; HYDROLYSIS; PACHYRHIZUS EROSUS; PEANUT; PH; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; RAPESEED; RICINUS COMMUNIS; SESAME; SUNFLOWER; CHEMISTRY; METABOLISM;

ENDOPEPTIDASES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PLANT OILS; PLANT PROTEINS; SEEDS;

EID: 84954067519     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.034     Document Type: Article

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