Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of α-zein

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 23, 2004, Pages 7094-7100

  Yie, Hui Yong ^a   Yamaguchi, Shotaro ^b   Yeun, Suk Gu ^a   Mori, Tomohiko ^a   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Amano Enzyme Inc   (Japan)

Author keywords

Zein; Antioxidation; Deamidation; Emulsification; Protein glutaminase; Secondary structure; Solubility

Indexed keywords

ALCOHOL; GLUTAMINASE; PEROXIDE; POTASSIUM DIHYDROGEN PHOSPHATE; ZEIN;

ALPHA HELIX; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; CHRYSEOBACTERIUM; CIRCULAR DICHROISM; DEAMINATION; ELECTROPHORETIC MOBILITY; EMULSION; ENZYME ACTIVITY; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN FUNCTION; PROTEIN MODIFICATION; PROTEIN PURIFICATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SOLUBILITY;

CIRCULAR DICHROISM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; GLUTAMINASE; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STRUCTURE-ACTIVITY RELATIONSHIP; ZEIN;

CHRYSEOBACTERIUM; CHRYSEOBACTERIUM PROTEOLYTICUM;

EID: 8544266059     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040133u     Document Type: Article

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