Covalent modification of soy protein isolate by (−)-epigallocatechin-3-gallate: effects on structural and emulsifying properties

Journal of the Science of Food and Agriculture

Volumn 98, Issue 15, 2018, Pages 5683-5689

  Tao, Fei ^a   Jiang, He ^b   Chen, Wenwei ^a   Zhang, Yongyong ^a   Pan, Jiarong ^a   Jiang, Jiaxin ^a   Jia, Zhenbao ^a  

^a CHINA JILIANG UNIVERSITY   (China)

^b Hangzhou Drug Control Institute   (China)

Author keywords

( ) Epigallocatechin 3 gallate; covalent modification; emulsifying property; soy protein isolate

Indexed keywords

CATECHIN; EPIGALLOCATECHIN GALLATE; SOYBEAN PROTEIN;

ALPHA HELIX; ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; CIRCULAR DICHROISM; EMULSION; ISOLATION AND PURIFICATION;

CATECHIN; CIRCULAR DICHROISM; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEIN CONFORMATION, ALPHA-HELICAL; SOYBEAN PROTEINS;

EID: 85056234047     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.9114     Document Type: Article

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