Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 1031-1038

  Kuipers, Bas J H ^a   Van Koningsveld, Gerrit A ^a   Alting, Arno C ^b   Driehuis, Frank ^b   Gruppen, Harry ^a   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Aggregation; Coagulation; Cold gelation; Enzymatic hydrolysis; Proteolysis; Soy protein isolate; Subtilisin carlsberg

Indexed keywords

GLUCONO GAMMA LACTONE; LACTONE; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ACIDIFICATION; ARTICLE; COLD TREATMENT; CONFOCAL LASER MICROSCOPY; ELASTICITY; ELECTRICITY; ENZYME INHIBITION; GELATION; HYDROLYSIS; IONIC STRENGTH; PH MEASUREMENT; PROTEIN AGGREGATION; PROTEIN MODIFICATION;

COLD; GELS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; NEPHELOMETRY AND TURBIDIMETRY; SOYBEAN PROTEINS; SUBTILISINS;

GLYCINE MAX;

EID: 13944276312     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048622h     Document Type: Article

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