1 |
Lim YS, You BJ. 2007. Effects of hydrolysis temperature on the distribution of the molecular weights of alginates prepared from sea tangle, Laminaria japonica. J Kor Fish Soc 40: 187-192.
|
2 |
Winnik FM. 1993. Photophysics of preassociated pyrenes in aqueous polymer solutions and in other organized media. Chem Rev 93: 587-614.
DOI
|
3 |
Li-Chan E, Nakai S, Wood DF. 1984. Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties. J Food Sci 49: 345-350.
DOI
|
4 |
Voutsinas LP, Cheung E, Nakai S. 1983. Relationships of hydrophobicity to emulsifying properties of heat denatured proteins. J Food Sci 49: 26-32.
|
5 |
Kundu B, Guptasarma P. 2002. Use of a hydrophobic dye to indirectly probe the structural organization and conformational plasticity of molecules in amorphous aggregates of carbonic anhydrase. Biochem Biophys Res Commun 293: 572-577.
DOI
|
6 |
Wolf WJ. 1970. Soybean proteins: their functional, chemical, and physical properties. J Agric Food Chem 18: 969-976.
DOI
|
7 |
Chan MYY, Bell DJ, Dunnil P. 1982. The relationship between the zeta potential and the size of soya protein acid precipitate particles. Biotechnol Bioeng 24: 1897-1990.
DOI
|
8 |
Uruakpa FO, Arntfield SD. 2006. Surface hydrophobicity of commercial canola proteins mixed with -carrageenan or guar gum. Food Chem 95: 255-263.
DOI
|
9 |
Goddard ED. 1986. Polymer-surfactant interaction part II. Polymer and surfactant of opposite charge. Colloids Surf 19: 301-329.
DOI
|
10 |
Damodaran S. 1996. Amino acids, peptides, and proteins. In Food Chemistry. Fennema OR, ed. Marcel Dekker, New York, NY, USA. p 321-429.
|
11 |
Galazka VB, Smith D, Ledward DA, Dickinson E. 1999. Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment. Food Chem 64: 303-310.
DOI
|
12 |
Thomas WR. 1992. Carrageenan. In Thickening and Gelling Agents for Food. Imeson A, ed. Blackie Academic and Professional, Cambridge, MA, USA. p 24-39.
|
13 |
Drohan DD, Tziboula A, McNulty D, Horne DS. 1977. Milk protein-carrageenan interactions. Food Hydrocolloids 11: 101-107.
|
14 |
Frederick FS. 1994. Interaction of soy isolate with polysaccharide and its effect on film properties. J Am Oil Chem Soc 71: 1281-1285.
DOI
|
15 |
Hayakawa S, Nakai S. 1985. Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. J Food Sci 50: 486-491.
|
16 |
Noh BS, Kim SS, Jang PS, Lee HG, Park WJ, Song GB, Lee HS, LEE SB, Hwang GT. 2011. Processing soybean. In Food Processing & Preservation. 2nd ed. Suhaksa Publishing Company Inc., Seoul, Korea. p 245-270.
|
17 |
Gennadios A, Brandenburg AH, Weller CL, Testin RF. 1993. Effect of pH on properties of wheat gluten and soy protein isolate films. J Agric Food Chem 41: 1835-1839.
DOI
|
18 |
Campbell LJ, Gu X, Dewar SJ, Euston SR. 2009. Effects of heat treatment and glucono--lactone-induced acidification on characteristics of soy protein isolate. Food Hydrocolloids 23: 344-351.
DOI
|
19 |
Hua Y, Cui SW, Wang Q, Mine Y, Poysa V. 2005. Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours. Food Res Int 38: 377-385.
DOI
|
20 |
Dickinson E, Stainsby G. 1988. Emulsion stability. In Advances in Food Emulsions and Foams. Dickinson E, Stainsby E, eds. Elsevier Applied Science, Cambridge, MA, USA. p 1-44.
|
21 |
Nakai S. 1983. Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity. J Agric Food Chem 31: 676-683.
DOI
|
22 |
Harwalker VR, Ma CY. 1989. Effects of medium composition, preheating, and chemical modification upon thermal behaviour of oat globulin and -lactoglobulin. In Food Proteins. Kinsella JF, Soucie WG, eds. American Oil Chemists' Society, Champaign, IL, USA. p 210-251.
|
23 |
Koning MMG, Visser H. 1992. Protein interactions. An overview. In Protein interaction. Visser H, ed. VCH Publishers, New York, NY, USA. p 1-24.
|
24 |
Lim YS, You BJ. 2006. Effects of hydrolysis pH on distribution of molecular weights of alginates of sea tangle Laminaria japonica. J Kor Fish Soc 39: 313-317.
|
25 |
Bonomi F, Mora G, Pagani MA, Iametti S. 2004. Probing structural features of water-insoluble proteins by front-face fluorescence. Anal Biochem 329: 104-111.
DOI
|
26 |
Ren B, Gao Y, Lu L, Liu X, Tong Z. 2006. Aggregates of alginates binding with surfactants of single and twin alkyl chains in aqueous solutions: Fluorescence and dynamic light scattering studies. Carbohydr Polym 66: 266-273.
DOI
|
27 |
Fioramonti SA, Perez AA, Aringoli EE, Rubiolo AC, Santiago LG. 2014. Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate. Food Hydrocolloids 35: 129-136.
DOI
|
28 |
Chapman VJ, Chapman DJ. 1980. Algin and alginate. In Seaweeds and Their Uses. Chapman and Hall, New York, NY, USA. p 194-225.
|
29 |
You BJ, Im YS, Jeong IH, Lee KH. 1997. Effect extraction conditions on bile acids binding capacity in vitro of alginate extracted from sea tangle (Laminaria spp.). J Korean Fish Soc 30: 31-38.
|
30 |
You BJ, Lim YS, Ryu HS. 2004. Effects of hot water treatment and dialysis on measuring the average molecular weight of alginates. J Kor Fish Soc 37: 1-6.
|
31 |
Meloan CE, Pomeranz Y. 1973. Food analysis laboratory experiments. The Avi Publishing Company Inc., Westport, CT, USA. p 79-110.
|
32 |
Somogyi M. 1952. Notes on sugar determination. J Biol Chem 195: 19-23.
|
33 |
Hirst EL, Percival E, Wold JK. 1964. The structure of alginic acid. Part IV. Partial hydrolysis of the reduced polysaccharide. J Chem Soc 8: 1493-1499.
|
34 |
Kato A, Nakai S. 1980. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim Biophys Acta 624: 13-20.
DOI
|
35 |
SPSS. 2004. SPSS base 12.0 for window. SPSS Inc., Chicago, IL, USA.
|