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- Title
Formation of heat-induced cottonseed congossypin(7S) fibrils at pH 2.0.
- Authors
Zhou, Jian-Zhong; Zhang, Hui; Yang, Hai-Yan; Wang, Li; Qian, Hai-Feng
- Abstract
Heat-induced protein aggregation is important for the texture of various food products. Many types of food proteins have been found to assemble into fibrillar structures under certain conditions. We studied fibril formation of cottonseed 7S storage protein upon heating (for 0-720 min) at 90°C and pH 2.0, investigated the conversion rate, and determined the extent of thermal aggregation.
- Publication
Journal of the science of food and agriculture, 2014, Vol 94, Issue 10, p2009
- ISSN
1097-0010
- Publication type
Journal Article
- DOI
10.1002/jsfa.6517