Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 2, 2005, Pages 195-202

  Aluko, R E ^a,b   McIntosh, T ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Canola protein; Egg yolk; Emulsion; Mayonnaise; Proleather FG F; Protein hydrolysate

Indexed keywords

COLORIMETERS; EMULSIONS; ENZYMES; EXTRACTION; HYDROLYSIS; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; PROTEINS; STATISTICAL METHODS; VISCOSITY;

CANOLA PROTEIN; EGG YOLK; ENZYMATIC PROTEOLYSIS; MAYONAISE; PROTEIN HYDROLYSATE;

FOOD PRODUCTS;

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS;

EID: 19044401082     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.11.003     Document Type: Article

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