Characterization of thermal denaturation structure and morphology of soy glycinin by FTIR and SEM

International Journal of Food Properties

Volumn 18, Issue 4, 2015, Pages 763-774

  Long, Guohui ^a   Ji, Yuan ^b   Pan, Hongbin ^a,c   Sun, Zewei ^a   Li, Yantao ^a   Qin, Guixin ^a  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

^b JILIN UNIVERSITY   (China)

^c Yunnan Provincial Laboratory of Animal Nutrition and Feed Science   (China)

Author keywords

Aggregation; FTIR; Glycinin; Molecular structure; SEM; Thermal treatment

Indexed keywords

AGGLOMERATION; CONFORMATIONS; DENATURATION; ELECTRON MICROSCOPY; HEAT TREATMENT; MOLECULAR STRUCTURE; SCANNING ELECTRON MICROSCOPY;

FOURIER TRANSFORM INFRA REDS; FTIR; GLYCININ; SECONDARY STRUCTURES; SHEET-LIKE STRUCTURE; SOLID-STATE STRUCTURES; STRUCTURE AND MORPHOLOGY; THERMAL DENATURATIONS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84961288813     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.908206     Document Type: Article

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