Molecular changes of phenolic–protein interactions in isolated proteins from flaxseed and soybean using Native‐PAGE, SDS‐PAGE, RP‐HPLC, and ESI‐MS analysis-Reference-Cited by-同舟云学术

Molecular changes of phenolic–protein interactions in isolated proteins from flaxseed and soybean using Native‐PAGE, SDS‐PAGE, RP‐HPLC, and ESI‐MS analysis

Published:2019-03-27 Issue:5 Volume:43 Page:e12849
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Alu’datt Muhammad H.¹²^ORCID,Rababah Taha¹,Kubow Stan³,Alli Inteaz²

Affiliation:

1. Faculty of Agriculture, Department of Nutrition and Food Technology Jordan University of Science and Technology Irbid Jordan

2. Department of Food Science and Agricultural Chemistry Macdonald Campus, McGill University Ste‐Anne‐De‐Bellevue Quebec Canada

3. School of Dietetics and Human Nutrition Macdonald Campus, McGill University Ste‐Anne‐De‐Bellevue Quebec Canada

Funder

Jordan University of Science and Technology

McGill University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12849

Reference38 articles.

1. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

2. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants

3. Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins

4. Phenolic–protein interactions in oilseed protein isolates

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