Effect of a microbial calcium-independent transglutaminase on functional properties of a partially purified cowpea (Vigna unguiculata) globulin

Journal of the Science of Food and Agriculture

Volumn 79, Issue 2, 1999, Pages 286-290

  Aluko, Rotimi E ^a,b   Yada, Rickey Y ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Cowpea globulin; Functional properties; Gelation; Transglutaminase

Indexed keywords

CALCIUM INDEPENDENT TRANSGLUTAMINASE; DODECYL SULFATE SODIUM; EMULSIFICATION; ENZYME PURIFICATION; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN CROSS LINKING; SCANNING ELECTRON MICROSCOPY; VIGNA UNGUICULATA;

EID: 0033022220     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199902)79:2<286::AID-JSFA192>3.0.CO;2-M     Document Type: Article

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