Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin

Food Chemistry

Volumn 268, Issue , 2018, Pages 504-512

  Xiang, Huan ^a   Sun waterhouse, Dongxiao ^a   Cui, Chun ^a   Wang, Wei ^a   Dong, Keming ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Weiwei Biotechnology Co LTD LTD   (China)

Author keywords

Complexation; Curcumin; Functional properties; Glutaminase; Soy protein isolate

Indexed keywords

COMPLEXATION; FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CURCUMIN; FUNCTIONAL PROPERTIES; GLUTAMINASE; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATIONS; SCAVENGING ACTIVITIES; SECONDARY STRUCTURES; SOY PROTEIN ISOLATES;

PROTEINS;

AMINO ACID; CURCUMIN; GLUTAMINASE; SOYBEAN PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; COMPLEX FORMATION; DPPH RADICAL SCAVENGING ASSAY; FOAMING; HYDROPHOBICITY; PHYSICAL CHEMISTRY; PROTEIN ISOLATION; PROTEIN MODIFICATION; PROTEIN STRUCTURE; CHEMICAL PHENOMENA; CHEMISTRY; PROTEIN SECONDARY STRUCTURE;

CURCUMIN; GLUTAMINASE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEIN STRUCTURE, SECONDARY; SOYBEAN PROTEINS;

EID: 85049107803     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.06.059     Document Type: Article

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