Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Food Chemistry

Volumn 218, Issue , 2017, Pages 165-172

  Wang, Yuting ^a   Wang, Zhongjiang ^a   Handa, Cíntia Ladeira ^b   Xu, Jing ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Antioxidant; Glycinin; Hydrolysates; Structure; Ultrasound treatment; Conglycinin

Indexed keywords

ANTIOXIDANTS; MOLECULAR WEIGHT; PEPTIDES; STRUCTURE (COMPOSITION);

ANTI-OXIDANT ACTIVITIES; CONGLYCININ; GLYCININ; HIGH MOLECULAR WEIGHT; HYDROLYSATES; LOW-MOLECULAR-WEIGHT PEPTIDES; ULTRASOUND PRE TREATMENTS; ULTRASOUND TREATMENTS;

ULTRASONICS;

BETA CONGLYCININ; GLYCININ; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; ANTIOXIDANT; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; PLANT ANTIGEN; PLANT EXTRACT; SEED STORAGE PROTEIN; SOYBEAN PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FLUORESCENCE; HYDROLYSIS; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SOYBEAN; SOYBEAN MEAL; ULTRASOUND; CHEMISTRY; ISOLATION AND PURIFICATION; METABOLISM; OXIDATION REDUCTION REACTION; RADIATION RESPONSE; TEMPERATURE;

ANTIGENS, PLANT; ANTIOXIDANTS; GLOBULINS; OXIDATION-REDUCTION; PLANT EXTRACTS; SEED STORAGE PROTEINS; SOYBEAN PROTEINS; SOYBEANS; TEMPERATURE; ULTRASONICS;

EID: 84987862366     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.069     Document Type: Article

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