Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems.

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作者： Jing,Xu ^[1] ; Zijing,Chen ^[2] ; Dong,Han ^[3] ; Yangyang,Li ^[4] ; Xiaotong,Sun ^[5] ; Zhongjiang,Wang ^[6] ; Hua,Jin ^[7]

作者单位： College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). xujing@neau.edu.cn. ^[1] College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). chenzijing_528@126.com. ^[2] College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). hanhahahhh@163.com. ^[3] College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). ccwasdrdxnlyy@126.com. ^[4] College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). sunxt0523@163.com. ^[5] College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China. wzjname@126.com. ^[6] College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, xujing@neau.edu.cn (J.X.). jinhua@neau.edu.cn. ^[7]

关键词 allergenicity emulsifying properties hydroxyl-radical protein oxidation β-conglycinin