pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions-Reference-Cited by-同舟云学术

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

Published:2010-06-04 Issue:13 Volume:58 Page:8035-8042
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Jiang¹²,Xiong Youling L.²,Chen Jie¹

Affiliation:

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

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101045b

Reference30 articles.

1. Acid-induced folding of proteins.

2. Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

3. Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions

4. Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH

5. Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties

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