Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

Food Research International

Volumn 100, Issue , 2017, Pages 551-557

  Qi, Baokun ^a   Ding, Jian ^a   Wang, Zhongjiang ^a   Li, Yang ^a,b   Ma, Chuanguo ^c   Chen, Fusheng ^c   Sui, Xiaonan ^a   Jiang, Lianzhou ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b University of Harbin Institute of Technology   (China)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Oleosome associated proteins; pH; Soybean oleosomes; Stability; Structural changes

Indexed keywords

ALKALINITY; CONVERGENCE OF NUMERICAL METHODS; HYDROPHOBICITY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PH;

ELECTROSTATIC REPULSION; HYDROPHOBIC INTERACTIONS; INTERACTION PROPERTIES; RANDOM-COIL STRUCTURES; SECONDARY STRUCTURES; SOYBEAN OLEOSOMES; STRUCTURAL CHANGES; SURFACE HYDROPHOBICITY;

PROTEINS;

FAT DROPLET; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; INFRARED SPECTROSCOPY; METABOLISM; MOLECULAR MODEL; PARTICLE SIZE; PH; PROTEIN CONFORMATION; PROTEIN STABILITY;

HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIPID DROPLETS; MODELS, MOLECULAR; PARTICLE SIZE; PROTEIN CONFORMATION; PROTEIN STABILITY; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85026194980     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.053     Document Type: Article

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