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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 9, 2002, Pages 2666-2672

Functional properties of oat globulin modified by a calcium-independent microbial transglutaminase

(4) Siu, Nai Chi a Ma, Ching Yung a Mock, Wai Yin a Mines, Yoshinori b

a UNIVERSITY OF HONG KONG (Hong Kong)

b UNIVERSITY OF GUELPH (Canada)

Author keywords

Functional properties; Gelation, rheology; Oat globulin; Transglutaminase

Indexed keywords

CALCIUM; GLOBULIN; POLYMER; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; TRANSGLUTAMINASES; VEGETABLE PROTEIN;

ARTICLE; BETA SHEET; CHEMISTRY; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; CROSS LINKING; ELASTICITY; FLOW KINETICS; GEL; GELATION; HEAT; HYDROPHILICITY; INFRARED SPECTROSCOPY; LIPOPHILICITY; METABOLISM; NONHUMAN; OAT; PH; PHYSIOLOGY; PLANT SEED; PROTEIN AGGREGATION; PROTEIN FUNCTION; PROTEIN MODIFICATION; PROTEIN POLYMERIZATION; SOLUBILITY; TEMPERATURE; VISCOELASTICITY; VISCOSITY;

AVENA SATIVA; CALCIUM; ELASTICITY; GELS; HEAT; HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; POLYMERS; RHEOLOGY; SEEDS; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; TRANSGLUTAMINASES; VISCOSITY;

EID: 0037165563 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf011163p Document Type: Article

Times cited : (65)

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