Purification of Antifreeze Protein from Wheat Bran (Triticum aestivum L.) Based on Its Hydrophilicity and Ice-binding Capacity-Reference-Cited by-同舟云学术

Purification of Antifreeze Protein from Wheat Bran (Triticum aestivum L.) Based on Its Hydrophilicity and Ice-binding Capacity

Published:2007-08-23 Issue:19 Volume:55 Page:7654-7658
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Chao¹,Zhang Hui¹,Wang Li¹,Zhang Junhui¹,Yao Huiyuan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0715065

Reference26 articles.

1. Adsorption of alpha-helical antifreeze peptides on specific ice crystal surface planes

2. Structure, function and evolution of antifreeze proteins

3. Structure and function of antifreeze proteins

4. A Model for Thermal Hysteresis Utilizing the Anisotropic Interfacial Energy of Ice Crystals

5. Validation of Antifreeze Properties of Glutathione Based on Its Thermodynamic Characteristics and Protection of Baker's Yeast during Cryopreservation

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