Soy glycinin : Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures
- Author
- LAKEMOND, C. M. M1 ; DE JONGH, H. H. J1 ; HESSING, M1 ; GRUPPEN, H2 ; VORAGEN, A. G. J2
[1] Centre for Protein Technology TNO-WU, Wageningen, Netherlands
[2] Laboratory of Food Chemistry, Wageningen University, Wageningen, Netherlands - Source
Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 6, pp 1985-1990 ; ref : 32 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Dichroïsme circulaire Force ionique Glycinine Peptidases Polypeptide Produit alimentaire Protéine soja Solubilité Spectrométrie fluorescence Structure modulée Structure moléculaire Température ambiante Ultracentrifugation pH Enzyme Hydrolases Méthode analyse Propriété chimique Propriété technologique Protéine réserve Protéine végétale
- Keyword (en)
- Circular dichroism Ionic strength Glycinin Peptidases Polypeptide Foodstuff Soy protein Solubility Fluorescence spectrometry Modulated structure Molecular structure Room temperature Ultracentrifugation pH Enzyme Hydrolases Analysis method Chemical properties Technological properties Storage protein Plant protein
- Keyword (es)
- Dicroismo circular Fuerza iónica Glicinina Peptidases Polipéptido Producto alimenticio Proteína soja Solubilidad Espectrometría fluorescencia Estructura modulada Estructura molecular Temperatura ambiente Ultracentrifugación pH Enzima Hydrolases Método análisis Propiedad química Propiedad tecnológica Proteína reserva Proteína vegetal
- 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
- 1432650
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
10.1021/jf9908695 
https://dx.doi.org/10.1021/jf9908695
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