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The structure and amphipathy characteristics of modified γ-zeins by SDS or alkali in conjunction with heating treatment

  • Published:2017-10 Issue: Volume:233 Page:361-368
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Dong Shi-Rong,Xu Hong-Hua,Tan Jun-Yan,Xie Ming-Ming,Yu Guo-Ping

Funder

Natural Science Foundation of China

Youth Academic Teachers of Higher Education of Heilongjiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. A structural model for maize zein proteins;Argos;The Journal of Biological Chemistry,1982

2. Basic studies of corn proteins for improved solubility and future utilization: A physicochemical approach;Augustine;Journal of Food Science,1987

3. Γ-Zein secondary structure in solution by circular dichroism;Bicudo;Biopolymers,2008

4. Study of the conformation of γ-zeins in purified maize protein bodies by FTIR and NMR spectroscopy;Bicudo;Analytical and Bioanalytical Chemistry,2005

5. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α-Zein;Cabra;Journal of Agricultural and Food Chemistry,2007

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