INTERACTION OF CARBONYLS WITH SOY PROTEIN - THERMODYNAMIC EFFECTS

被引：104

作者：

DAMODARAN, S

KINSELLA, JE

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 06期

关键词：

D O I：

10.1021/jf00108a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1249 / 1253

页数：5

共 21 条

[1] HYDROPHOBIC EFFECT OF THE CH2 GROUP - ENTHALPY AND ENTROPY CONTRIBUTIONS [J].

ABRAHAM, MH .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1980, 102 (18) :5910-5912

[2] NORMAL-HEXANAL AND SOME VOLATILE ALCOHOLS - THEIR DISTRIBUTION IN RAW SOYBEAN TISSUES AND FORMATION IN CRUDE SOY PROTEIN CONCENTRATE BY LIPOXYGENASE [J].

ARAI, S ;

NOGUCHI, M ;

KAJI, M ;

KATO, H ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (09) :1420-&

[3]

BEYELER M, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P217

[4]

BRIGGS DR, 1950, CEREAL CHEM, V27, P243

[5] FLAVOR PROTEIN INTERACTIONS - BINDING OF CARBONYLS TO BOVINE SERUM-ALBUMIN - THERMODYNAMIC AND CONFORMATIONAL EFFECTS [J].

DAMODARAN, S ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :567-571

[6] INTERACTION OF CARBONYLS WITH SOY PROTEIN - CONFORMATIONAL EFFECTS [J].

DAMODARAN, S ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (06) :1253-1257

[7] PARAMETERS AFFECTING BINDING OF VOLATILE FLAVOR COMPOUNDS IN MODEL FOOD SYSTEMS .1. PROTEINS [J].

FRANZEN, KL ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) :675-678

[8] INTERACTION OF FLAVOR COMPOUNDS WITH SOY PROTEIN [J].

GREMLI, HA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A95-A97

[9]

KALBRENER JE, 1971, CEREAL CHEM, V48, P595

[10]

KALBRENER JE, 1974, CEREAL CHEM, V51, P406

← 1 2 3 →