Effects of succinylation on the structure and thermal aggregation of soy protein isolate

Food Chemistry

Volumn 245, Issue , 2018, Pages 542-550

  Wan, Yangling ^a   Liu, Jingyuan ^b   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF AGRICULTURE   (China)

Author keywords

Beta conglycinin; Glycinin; Soy protein isolate; Structure; Succinylation; Thermal aggregation

Indexed keywords

IONIC STRENGTH; SODIUM CHLORIDE; STRUCTURE (COMPOSITION); THERMODYNAMIC STABILITY;

CONGLYCININ; GLYCININ; SOY PROTEIN ISOLATES; SUCCINYLATION; THERMAL AGGREGATION;

PROTEINS;

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

ACYLATION; AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION; CIRCULAR DICHROISM; COMPARATIVE STUDY; CONTROLLED STUDY; HEAT TREATMENT; HEATING; HIGH TEMPERATURE; HYDROPHOBICITY; IONIC STRENGTH; MOLECULAR WEIGHT; NONHUMAN; NUCLEOPHILICITY; PARTICLE SIZE; PH; PROTEIN ISOLATION; PROTEIN SECONDARY STRUCTURE; STEREOSPECIFICITY; SUCCINYLATION; SURFACE PROPERTY; THERMAL AGGREGATION; THERMOSTABILITY; TURBIDITY; ZETA POTENTIAL; CHEMISTRY; HEAT; PROTEIN CONFORMATION;

ANTIGENS, PLANT; GLOBULINS; HOT TEMPERATURE; PROTEIN AGGREGATES; PROTEIN CONFORMATION; SEED STORAGE PROTEINS; SOYBEAN PROTEINS;

EID: 85032663257     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.137     Document Type: Article

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