Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0-Reference-Cited by-同舟云学术

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

Published:2012-03-29 Issue:14 Volume:60 Page:3782-3791
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guo Jian¹,Yang Xiao-Quan¹,He Xiu-Ting¹,Wu Na-Na¹,Wang Jin-Mei¹,Gu Wei¹,Zhang Yuan-Yuan¹

Affiliation:

1. Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300409y

Reference50 articles.

1. The α′ Subunit from Soybean 7S Globulin Lowers Plasma Lipids and Upregulates Liver β-VLDL Receptors in Rats Fed a Hypercholesterolemic Diet

2. Soybean β-Conglycinin Diet Suppresses Serum Triglyceride Levels in Normal and Genetically Obese Mice by Induction of β-Oxidation, Downregulation of Fatty Acid Synthase, and Inhibition of Triglyceride Absorption

3. β-Conglycinin Embeds Active Peptides That Inhibit Lipid Accumulation in 3T3-L1 Adipocytes in Vitro

4. Effect of Heat on Nutritive value of Soy-Bean Oil Meal

5. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

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