Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione.

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第一作者： Akira Kurniawan,Ishii

第一单位： Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA. Electronic address: aishii@chapman.edu.

作者： Akira Kurniawan,Ishii ^[1] ; Criselda,Toto Pacioles ^[2] ; Lilian,Were ^[3]

作者单位： Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA. Electronic address: aishii@chapman.edu. ^[1] Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA. Electronic address: toto@chapman.edu. ^[2] Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA. Electronic address: were@chapman.edu. ^[3]

关键词 Cysteine Fluorescence quenching Glutathione Greening Sunflower-protein

主题词半胱氨酸(Cysteine);谷胱甘肽(Glutathione);向日葵属(Helianthus);氧化还原(Oxidation-Reduction);蛋白质类(Proteins)

DOI 10.1016/j.foodres.2021.110574

PMID 34399547

发布时间 2021-09-06

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准确一般字义偏差语意偏离译文作用小提交