Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6419-6427

  Van Koningsveld, Gerrit A ^a,b   Walstra, Pieter ^a   Voragen, Alphons G J ^a   Kuijpers, Ireneus J ^a   Van Boekel, Martinus A J S ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Eurosequence BV   (Netherlands)

Author keywords

Emulsion; Industrial starch; Lipolytic activity; Patatin; Potato juice; Potato protein; Protease inhibitors

Indexed keywords

CARBOXYLESTERASE; ENZYME; OCTANOIC ACID DERIVATIVE; PATATIN PROTEIN, SOLANUM TUBEROSUM; PROTEINASE INHIBITOR; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; TRIOCTANOIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; LIPOLYSIS; METABOLISM; PH; POTATO;

CARBOXYLIC ESTER HYDROLASES; EMULSIONS; ENZYMES; HYDROGEN-ION CONCENTRATION; LIPASE; LIPOLYSIS; OCTANOIC ACIDS; PLANT PROTEINS; PROTEASE INHIBITORS; SOLANUM TUBEROSUM; TRIGLYCERIDES;

SOLANUM TUBEROSUM;

EID: 33748563120     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061278z     Document Type: Article

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