Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties.

Ju, Qian; Yuan, Yanqiu; Wu, Chang; Hu, Yayun; Zhou, Shuyi; Luan, Guangzhong

Ju, Qian; Yuan, Yanqiu; Wu, Chang; Hu, Yayun; Zhou, Shuyi; Luan, Guangzhong.

Afiliação

Ju Q; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Yuan Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Wu C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Hu Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Zhou S; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Luan G; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling 712100, China. Electronic address: qlgz@nwsuaf.edu.cn.

Food Chem ; 405(Pt A): 134774, 2023 Mar 30.

Article em En | MEDLINE | ID: mdl-36370559

Assuntos

Globulinas; Proteínas de Soja; Proteínas de Soja/química; Temperatura Alta; Globulinas/química; Proteínas de Armazenamento de Sementes/química; Antígenos de Plantas/química; Peptídeos; Interações Hidrofóbicas e Hidrofílicas; Conformação Proteica; Glycine max/química

Palavras-chave

Aggregation; Heat treatment; Soybean protein; Subunit

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Globulinas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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