Study on the structure and formation mechanism of 15S globulin of soybeans-Reference-Cited by-同舟云学术

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Study on the structure and formation mechanism of 15S globulin of soybeans

Published:2021-04 Issue: Volume:113 Page:106461
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ni Kang,Gao Yating,Ye Xiaodong

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with kappa-carrageenan;Achouri;Food Research International,2010

2. The structure, physical and chemical properties of the soy bean protein glycinin;Badley;Biochimica et Biophysica Acta,1975

3. Studies on the cold-insoluble fraction of the water-extractable soybean proteins. I. Polymerization of the 11 S component through reactions of sulfhydryl groups to form disulfide bonds;Briggs;Archives of Biochemistry and Biophysics,1957

4. Macromolecular size-and-shape distributions by sedimentation velocity analytical ultracentrifugation;Brown;Biophysical Journal,2006

5. Legumin and vicilin, storage proteins of legume seeds;Derbyshire;Phytochemistry,1976

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1. Analytical ultracentrifugation study of complex formation between like-charged glycinin and polyelectrolytes: Impact of ionic strength and chain length;Food Hydrocolloids;2024-12

2. Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein;Molecules;2024-07-18

3. Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-06-15

4. Genetic and environmental variation in protein composition of Belgian soy determined with a novel size-exclusion chromatography method;Journal of Food Composition and Analysis;2024-06

5. Thermal properties of glycinin in crowded environments;International Journal of Biological Macromolecules;2024-04

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