Application of the plastein reaction to mycoprotein: I. Plastein synthesis

Food Chemistry

Volumn 72, Issue 3, 2001, Pages 329-335

  Williams, R J H ^a   Brownsell, V L ^a   Andrews, A T ^a  

^a CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Enzymic modification; Mycoprotein; Plastein synthesis; Quorn

Indexed keywords

MYCOPROTEIN; PEPTIDE; PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME MODIFICATION; FOOD PROCESSING; PLASTEIN REACTION; PROTEIN DEGRADATION; QUORN;

EID: 0035132362     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00233-8     Document Type: Article

References (19)

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5. Plastein reaction VII. Molecular weight distribution of the product of enxymic condensation
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7. Enzymic protein degradation and resynthesis for protein improvement
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13. Application of the plastein reaction to caseins and to skim milk powder II. Chemical and physical properties of the plasteins
14. Evolution of the Quorn myco-protein fungus, Fusarium graminearum A3/5
15. Protease-catalysed formation of plastein products and some of their properties
16. Enzymic modification of proteins in foodstuffs
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