Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Food Chemistry

Volumn 232, Issue , 2017, Pages 727-732

  Huang, Liurong ^a   Ding, Xiaona ^a   Dai, Chunhua ^a   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

Acid; Dissociation; Soybean protein isolate; Structure; Ultrasound

Indexed keywords

ACIDS; ATOMIC FORCE MICROSCOPY; DICHROISM; DISSOCIATION; ELECTROPHORESIS; PROTEINS; SODIUM DODECYL SULFATE; SODIUM SULFATE; STRUCTURE (COMPOSITION);

CIRCULAR DICHROISM SPECTRA; FLUORESCENCE INTENSITIES; HYDROPHOBIC GROUPS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOYBEAN PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATES (SPI); SYNERGISTIC EFFECT; ULTRASOUND TREATMENTS;

ULTRASONICS;

SOYBEAN PROTEIN; SOYBEAN PROTEIN ISOLATE; UNCLASSIFIED DRUG; ACID; ISOFLAVONE DERIVATIVE;

ALPHA HELIX; ARTICLE; ATOMIC FORCE MICROSCOPY; BETA SHEET; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; DISSOCIATION; FLOW KINETICS; HYDRODYNAMICS; HYDROPHOBICITY; PARTICLE SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN QUATERNARY STRUCTURE; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SOLUBILITY; ULTRASOUND; CHEMICAL PHENOMENA;

ACIDS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ISOFLAVONES; SOLUBILITY; SOYBEAN PROTEINS;

EID: 85017663811     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.077     Document Type: Article

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