Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 174-179

  Wang, Jin Shui ^a,b   Zhao, Mou Ming ^a   Yang, Xiao Quan ^a   Jiang, Yue Ming ^c   Chun, Cui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Microbial transglutaminase; Minimum concentration for gelation; Protein cross linking; Rheological properties; Texture properties; Water holding capacity; Wheat gluten

Indexed keywords

AMINO ACIDS; CROSSLINKING; GELS; PROTEINS; RHEOLOGY;

FUNCTIONAL PROPERTIES; GELATION BEHAVIOR; MICROBIAL TRANSGLUTAMINASE; MINIMUM CONCENTRATION FOR GELATION; PROTEIN CROSSLINKING; RHEOLOGICAL PROPERTY; TEXTURE PROPERTIES; TRANSGLUTAMINASES; WATER-HOLDING CAPACITY; WHEAT GLUTEN;

GELATION;

TRITICUM AESTIVUM;

EID: 33750430615     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.006     Document Type: Article

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