Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 187-195

  Zhou, Hao ^a   Wang, Chengzhang ^a   Ye, Jianzhong ^a   Chen, Hongxia ^a   Tao, Ran ^a   Cao, Fuliang ^b  

^a RESEARCH INSTITUTE OF FORESTRY   (China)

^b NANJING FORESTRY UNIVERSITY   (China)

Author keywords

Allergenicity; Functional properties; Ginkgo seed proteins; High hydrostatic pressure treatment; Structure

Indexed keywords

ABLATION; ALLERGENS; AMINO ACIDS; ANTIGENS; EMULSIFICATION; HYDRAULICS; HYDROSTATIC PRESSURE; LIGHT ABSORPTION; MOLECULAR WEIGHT; PROTEINS; STRUCTURE (COMPOSITION);

ALLERGENICITY; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; SECONDARY STRUCTURES; SEED PROTEIN; SURFACE HYDROPHOBICITY; UV ABSORPTION SPECTRUM;

STRUCTURAL PROPERTIES;

EID: 84959367636     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.02.001     Document Type: Article

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