Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins
Pingping Wen, Chao Xia, Lan Zhang, Yijing Chen, Huiqing Xu, Guiyou Cui, Jun Wang
Topics & Concepts
ChemistryOxidative phosphorylationChemical modificationResidue (chemistry)Denaturation (fissile materials)Random coilSide chainProtein structureHydrolysisHydroxylationOrganic chemistryBiochemistryProtein secondary structureEnzymeNuclear chemistryPolymerProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality