The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan-Reference-Cited by-同舟云学术

The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan

Published:2020-08-29 Issue:3 Volume:101 Page:1065-1075
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Rui¹^ORCID,Liu Mengyao¹,Liu Yuqian¹,Meng De‐Mei¹^ORCID,Ma Tianhua¹,Wang Cheng‐Tao²,Liu Jie³^ORCID,Wang Qiaoe⁴,Zhou Zhongkai¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China

2. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University (BTBU) Beijing China

3. China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology & Business University (BTBU) Beijing China

4. Key Laboratory of Cosmetic, China National Light Industry Beijing Technology and Business University Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10715

Reference50 articles.

1. Resistance to rusts (Uromyces pisi and U. viciae-fabae) in pea

2. Changes of the oligomeric structure of legumin from pea (Pisum sativum L.) after succinylation

3. The complete nucleotide sequence of a legumin gene from pea (Pisum sativumL.)

4. Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

5. Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean—French Bean 7S Globulin Exhibits Excellent Properties

Cited by 14 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. Glycosylated gelatin prepared based on electron beam irradiation and its physicochemical properties;International Journal of Biological Macromolecules;2024-11

2. Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality;Journal of Food Measurement and Characterization;2024-09-03

3. Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin;Food Hydrocolloids;2024-08

4. Recent advances, challenges and functional applications of protein glycosylation modification in food industry;International Journal of Food Science & Technology;2024-05-13

5. Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex;Journal of the Science of Food and Agriculture;2024-04-12