Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units
文献类型： 外文期刊
作者： He, Xiu-Ting 1 ; Yuan, De-Bao 1 ; Wang, Jin-Mei 1 ; Yang, Xiao-Quan 1 ;
作者机构： 1.S China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China
2.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Hainan Key Lab Banana Genet Improvement, Haikou 570102, Peoples R China
3.S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
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.
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