Role of peach proteins in juice precipitation induced by high pressure CO2
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- 作者：Feng Zhaoa ; phoenix_zhao@outlook.com" class="auth_mail" title="E-mail the corresponding author ; Linyan Zhoua ; b ; zhoulinyan916@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Yongtao Wanga ; wangyongtao102@163.com" class="auth_mail" title="E-mail the corresponding author ; Xiaojun Liaoa ; liaoxjun@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ammonium sulfate (PubChem CID ; 6097028) ; Tris&ndash ; HCl (PubChem CID ; 93573) ; Urea (PubChem CID ; 1176) ; Thiourea (PubChem CID ; 2723790) ; CHAPS (PubChem CID ; 107670) ; DTT (PubChem CID ; 19001) ; Bromophenol blue (PubChem CID ; 8272)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：81-89
- 全文大小：1821 K
文摘
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An aggregation of peach proteins is induced by high pressure carbon dioxide.
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The higher order structure of proteins is altered by high pressure carbon dioxide.
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High pressure carbon dioxide mainly destroys α-helix and hydrogen bonds.