By Akiva Pour-El (Eds.)
content material: Oilseed protein homes on the topic of performance in emulsions and foams / John P. Cherry, Kay H. McWatters, and Larry R. Beuchat --
impression of conformation and constitution adjustments caused by way of solvent and restricted enzyme amendment at the performance of soy proteins / B.A. Lewis and J.H. Chen --
Chemical amendment for making improvements to sensible homes of plant and yeast proteins / J.E. Kinsella and K.J. Shetty --
Conformation and performance of milk proteins / C.V. Morr --
Aggregation and denaturation concerned with gel formation / A.-M. Hermansson --
The adsorption habit of proteins at an interface as concerning their emulsifying houses / Eva Tornberg --
The impression of peptide chain size on flavor and sensible homes of enzymatically transformed soy protein / J. Adler-Nissen and H. Sejr Olsen --
sensible houses of microwave-heated soybean proteins / D.L. Armstrong, D.W. Stanley, and T.J. Maurice --
utilizing a few physicochemical houses of proteins in coacervate platforms / J.K. Sorensen, T. Richardson, and D.B. Lund --
constitution of wheat gluten relating to performance in breadmaking / ok. Khan and W. Bushuk --
The mechanism of enzyme protein-carrier protein binding : actual chemical issues / J.R. Giacin and S.G. Gilbert --
Alkali-induced lysinoalanine formation in structurally various proteins / Mendel Friedman.
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Content material: Oilseed protein houses on the topic of performance in emulsions and foams / John P. Cherry, Kay H. McWatters, and Larry R. Beuchat -- impression of conformation and constitution adjustments precipitated via solvent and restricted enzyme amendment at the performance of soy proteins / B. A. Lewis and J. H.
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Extra resources for Functionality and Protein Structure
J . Agric. Food Chem. (1976) 24:359. 20. Cherry, J . , Dechary, J. , and Ory, R. L . , J . Agric. Food Chem. (1973) 21:652. 21. Hyder, Μ. , Hoseney, R. , Finney, K. F . , and Shogren, M. , Cereal Chem. (1974) 51:666. 22. Saffle, R. L, Adv. Food Res. (1968) 16:105. 23. Eldridge, A. , Hall, P. , and Wolf, W. , Food Technol. (Chicago) (1963) 17(12):120. Satterlee, L. , and Kendrick, J . , J. Food Sci. (1975) 40:81. 24. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1979. 26 FUNCTIONALITY AND PROTEIN STRUCTURE 25· Huffman, V.
Saffle, R. L, Adv. Food Res. (1968) 16:105. 23. Eldridge, A. , Hall, P. , and Wolf, W. , Food Technol. (Chicago) (1963) 17(12):120. Satterlee, L. , and Kendrick, J . , J. Food Sci. (1975) 40:81. 24. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1979. 26 FUNCTIONALITY AND PROTEIN STRUCTURE 25· Huffman, V. , Lee, C. , and Burns, Ε. , J. Food Sci. (1975) 40:70. 26. Eldridge, A. , Wolf, W. , Nash, Α. , and Smith, Α. , J. Agric. Food Chem. (1963) 11:223. 27. Quinn, M. , and Beuchat, L.
The u n m o d i f i e d p r o t e i n gave a s i n g l e symmet r i c a l p e a k w i t h a s e d i m e n t a t i o n c o e f f i c i e n t o f 14S b u t a s t h e p r o t e i n was p r o g r e s s i v e l y s u c c i n y l a t e d t h e 14S p e a k d e c r e a s e d w i t h a c o n c u r r e n t i n c r e a s e i n t h e 9S a n d 4S c o m p o n e n t s , i . e . a t 60% s u c c i n y l a t i o n , t h e 9S p e a k a c c o u n t e d f o r a b o u t 40% o f t h e t o t a l protein. T h e 9S component d e c r e a s e d a s s u c c i n y l a t i o n was i n c r e a s e d t o a maximum o f 80% o f a l l ε-ΝΗ^ g r o u p s , a t w h i c h s t a t e o n l y t h e 4S component was o b s e r v e d .
Functionality and Protein Structure by Akiva Pour-El (Eds.)