Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

JAOCS, Journal of the American Oil Chemists' Society

Volumn 96, Issue 10, 2019, Pages 1103-1113

  He, Rong ^a   Dai, Caixia ^a   Li, Yang ^a   Wang, Zhigao ^a   Li, Qun ^a   Zhang, Cheng ^a   Ju, Xingrong ^a   Yuan, Jian ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Characterization; Edible film; Fourier transform infrared spectroscopy; Mechanical property; Rapeseed protein isolate; Succinylation

Indexed keywords

CONTACT ANGLE; MICROSTRUCTURE; OILSEEDS; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRIC ANALYSIS;

CHARACTERIZATION; EDIBLE FILMS; MECHANICAL BARRIER; OPTICAL SURFACES; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; RAPESED PROTEIN ISOLATE; STRUCTURAL CHARACTERISTICS; SUCCINIC ANHYDRIDE; SUCCINYLATION;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85069675710     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1002/aocs.12264     Document Type: Article

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