Effect of Alkaline Deamidation on the Structure, Surface Hydrophobicity, and Emulsifying Properties of the Z19 α-Zein-Reference-Cited by-同舟云学术

Effect of Alkaline Deamidation on the Structure, Surface Hydrophobicity, and Emulsifying Properties of the Z19 α-Zein

Published:2006-12-19 Issue:2 Volume:55 Page:439-445
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cabra Vanessa¹,Arreguin Roberto¹,Vazquez-Duhalt Rafael¹,Farres Amelia¹

Affiliation:

1. Departamento de Alimentos y Biotecnología, Facultad de Química; Instituto de Química; and Instituto de Biotecnología, Universidad Nacional Autónoma de México, 04510 México D.F., Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061002r

Reference48 articles.

1. Characterization of a 19 kDa α-Zein of High Purity

2. Zein: the industrial protein from corn

3. A structural model for maize zein proteins.

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