2021
DOI: 10.1016/j.foodhyd.2020.106396
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Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils

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Cited by 85 publications
(33 citation statements)
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“…Hu et al [64] also observed that ultrasound treatment did not modify the protein SDS-PAGE profiles of SPI at varying intensities and time. As heating time increased, the polypeptide components of SPI with molecular weights of about 80, 75 and 50 kDa were gradually hydrolyzed into low molecular weight peptide, which agreed with the results of Li et al [56] . During the initial stage of heating, the α'α subunits were gradually degraded and completely disappeared at 2 h of heating, which may be related to the increase of H 0 .…”
Section: Resultssupporting
confidence: 90%
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“…Hu et al [64] also observed that ultrasound treatment did not modify the protein SDS-PAGE profiles of SPI at varying intensities and time. As heating time increased, the polypeptide components of SPI with molecular weights of about 80, 75 and 50 kDa were gradually hydrolyzed into low molecular weight peptide, which agreed with the results of Li et al [56] . During the initial stage of heating, the α'α subunits were gradually degraded and completely disappeared at 2 h of heating, which may be related to the increase of H 0 .…”
Section: Resultssupporting
confidence: 90%
“…The nanofibrils structure can affect the rheological properties of proteins, where viscosity represents fluid resistance to flow and is related to molecular interactions [56] . The apparent viscosity of USPIN was shown in Fig.…”
Section: Resultsmentioning
confidence: 99%
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“…The morphology of the treated samples was determined as described previously [30] . A drop of a sample (2 µg/mL) was placed on a newly cut mica sheet and dried at room temperature for 2 h. The samples were tested in the AFM tapping mode with a silicon cantilever probe (5 N/M), and each image was analyzed using Nanoscope Analysis at three different regions.…”
Section: Methodsmentioning
confidence: 99%
“…Recently, fibrils have been obtained from legume proteins instead of animal proteins such as whey or egg proteins. This could constitute another approach to coat material for cell support [81].…”
Section: Amyloid Fibrillar Coatingsmentioning
confidence: 99%