Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins

Autor: Tang, Shiqi ^{a, b, c}, Zheng, Huanyu ^c, Liu, Panling ^b, Kou, Tianzhan ^b, Jiang, Lianzhou ^{b, ⁎}, Qi, Baokun ^b, Xiang, Xingwei ^{a, ⁎}

Publikováno v: In Food Chemistry 15 March 2025 468

Study of the binding interaction between modified glycinin and d-galactose and functions of the resulting complexes via multi-spectroscopy and molecular dynamics simulation

Autor: Tang, Shiqi, Kou, Tianzhan, Liu, Panling, Li, Yang, Jiang, Lianzhou, Xie, Fengying, Qi, Baokun

Publikováno v: In LWT 1 June 2024 201

Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins.

Autor: Tang S; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China., Zheng H; Heilongjiang Green Food Science Research Institute, Harbin 150028, China., Liu P; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Kou T; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Jiang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: jjlzname@163.com., Qi B; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Xiang X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: xxw11086@zjut.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 16; Vol. 468, pp. 142526. Date of Electronic Publication: 2024 Dec 16.