Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein
Runnan Li, Youling L. Xiong
Topics & Concepts
DithiothreitolCysteineChemistryAscorbic acidDisulfide bondEmulsionCysteamineReducing agentProtein subunitThiolCleavage (geology)Dissociation (chemistry)BiochemistryChromatographyOrganic chemistryFood scienceEnzymeMaterials scienceComposite materialFracture (geology)GeneProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality