The structure and amphipathy characteristics of modified γ-zeins by SDS or alkali in conjunction with heating treatment

•The amphipathy of γ-zein was improved by alkali combined with heating treatment.•Amphipathy improvement was attributed to structural inversion ability increase.•The increase of structural inversion ability depended on α-helix structure recovery ability. γ-Zein was modified by SDS or alkali combined...

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Veröffentlicht in:	Food chemistry 2017-10, Vol.233, p.361-368
Hauptverfasser:	Dong, Shi-Rong, Xu, Hong-Hua, Tan, Jun-Yan, Xie, Ming-Ming, Yu, Guo-Ping
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkalies Amphipathic properties Dispersibility Ethanol Heating Secondary structure Solvent polarity Structural inversion ability Zea mays Zein
Online-Zugang:	Volltext
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