Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins
- Author
- XINGJIAN HUANG1 ; CHEN LI1 ; FANG YANG2 ; LANXIN XIE1 ; XIAOYUN XU1 ; YING ZHOU1 ; SIYI PAN1
[1] College of Food Science and Technology, Huazhong Agricultural University, 430070 Wuhan, Hubei, China
[2] Department of Biological Engineering, Zhixing College of Hubei University, 430011 Wuhan, Hubei, China - Source
European food research & technology (Print). 2010, Vol 231, Num 5, pp 751-762, 12 p ; ref : 88 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Disulfide bonds Hydrogen bonds Hydrophobic interactions Ionic bonds Myofibrillar Soy protein
- Keyword (fr)
- Enzyme Globuline Interaction hydrophobe Liaison disulfure Liaison hydrogène Protéine soja Résistance mécanique
- Keyword (en)
- Enzyme Globulin Hydrophobic interaction Disulfide bond Hydrogen bond Soy protein Strength
- Keyword (es)
- Enzima Globulina Enlace disulfuro Enlace hidrógeno Proteína soja Resistencia mecánica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23187199
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-010-1329-0 
https://dx.doi.org/10.1007/s00217-010-1329-0
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