Interaction of thaumatin with carrageenans. II. Effects of pH, temperature and competing cations studied by circular dichroism-Reference-Cited by-同舟云学术

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Interaction of thaumatin with carrageenans. II. Effects of pH, temperature and competing cations studied by circular dichroism

Published:1991-02 Issue:5 Volume:4 Page:379-394
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ohashi Shiro,Ura Fumiko,Takeuchi Masanori,Iida Hiroki,Sakaue Kazushi,Ochi Takashi,Ukai Shigeo,Hiramatsu Koichi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Tropical plants with unusual taste properties

2. Isolation and Characterization of Thaumatin I and II, the Sweet-Tasting Proteins from Thaumatococcus daniellii Benth

3. Developments in Sweeteners—I;Higginbotham,1979

4. The Complete Amino-Acid Sequence of the Sweet Protein Thaumatin I

5. Three-dimensional structure of thaumatin I, an intensely sweet protein.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength;Frontiers in Sustainable Food Systems;2023-05-18

2. A preliminary study on the application of natural sweet proteins in agar-based gels;Journal of Texture Studies;2016-09-08

3. Temporal sweetness profile of MNEI protein in gelled model systems;Journal of Sensory Studies;2016-07-28

4. Interaction of thaumatin with carrageenans. IV. Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4;Food Hydrocolloids;1991-08

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