Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units

文献类型： 外文期刊

第一作者： He, Xiu-Ting

作者： He, Xiu-Ting;Yuan, De-Bao;Wang, Jin-Mei;Yang, Xiao-Quan;Yuan, De-Bao;Yang, Xiao-Quan

作者机构：

关键词： soy protein;polypeptides of glycinin;sub-units of -conglycinin;surface hydrophobicity;thermal aggregation mechanism

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

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收录情况： SCI

摘要： BACKGROUNDDue to the differences in structure and composition of glycinin and -conglycinin, they exhibit different characteristics during heat treatment. In present study, the thermal aggregation behaviour of glycinin, -conglycinin and their isolated sub-units was investigated at pH 7.0.

分类号： S

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