Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

Process Biochemistry

Volumn 57, Issue , 2017, Pages 117-123

  Zhao, Cheng Bin ^a   Zhang, Hao ^a   Xu, Xiu Ying ^a   Cao, Yong ^a   Zheng, Ming Zhu ^a   Liu, Jing Sheng ^a   Wu, Fei ^b  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Acetylation; Oat protein isolate; Physicochemical property; Structure; Succinylation

Indexed keywords

ACYLATION; ELECTROPHORESIS; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; STRUCTURE (COMPOSITION); ZETA POTENTIAL;

FOURIER TRANSFORM INFRARED; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; SECONDARY STRUCTURES; SODIUM DODECYL SULPHATE; STRUCTURAL CHARACTERISTICS; SUCCINYLATION; SURFACE HYDROPHOBICITY;

ACETYLATION;

EID: 85016601872     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2017.03.022     Document Type: Article

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