Thermal aggregation behaviour of soy protein: Characteristics of different polypeptides and sub-units

Journal of the Science of Food and Agriculture

Volumn 96, Issue 4, 2016, Pages 1121-1131

  He, Xiu Ting ^a   Yuan, De Bao ^a,b   Wang, Jin Mei ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

Author keywords

Polypeptides of glycinin; Soy protein; Sub units of conglycinin; Surface hydrophobicity; Thermal aggregation mechanism

Indexed keywords

GLOBULIN; GLYCININ; PEPTIDE; SOYBEAN PROTEIN;

CHEMISTRY; FOOD INDUSTRY; HEAT; HUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN FOLDING; STRUCTURE ACTIVITY RELATION;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD INDUSTRY; GLOBULINS; HOT TEMPERATURE; HUMANS; PEPTIDES; PROTEIN FOLDING; SOYBEAN PROTEINS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84956784063     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7184     Document Type: Article

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