Use of Surface Plasmon Resonance (SPR) for Analysis of Interaction between Soybean 7S Globulin and Carboxyl Group of Cation-exchange Resins
Author:
Affiliation:
1. Department of Chemistry and Life Science, Nihon University
2. Department of Food Science and Nutrition, Kyoritsu Women’s University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/13/4/13_117/_pdf
Reference27 articles.
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2. 2) L. Mirmoghtadaie, M. Kadivar, M. Shahedi; Effects of succinylation and deamidation on functional properties of oat protein isolate, Food Chem., 114, 127-131 (2009).
3. 3) N. Matsudomi, T. Sakai, A. Kato, K. Kobayashi; Conformational changes and functional properties of acid-modified soy protein, Agric. Biol. Chem., 49, 1251-1256 (1985).
4. 4) N. Matsudomi, A. Kato, K. Kobayashi; Conformation and surface properties of deamidated gluten, Agric. Biol. Chem., 46, 1583-1586 (1982).
5. 5) J. R. Wagner, J. Guéguen; Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. foaming properties, J. Agric. Food Chem., 47, 2173-2180 (1999).
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1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread;Flour and Breads and their Fortification in Health and Disease Prevention;2019
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