Effect of chymotrypsin digestion followed by polysaccharide conjugation or transglutaminase treatment on functional properties of millet proteins

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 257-262

  Hassan, Amro B ^a   Osman, Gammaa A ^a   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Chymotrypsin; Galactomannan; Maillard reaction; Millet; Transglutaminase

Indexed keywords

CHYMOTRYPSIN; GALACTOMANNAN; POLYSACCHARIDE; PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ACIDITY; ARTICLE; CONJUGATION; CONTROLLED STUDY; FOOD ANALYSIS; HEATING; MILLET; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN POLYMERIZATION; SOLUBILITY;

EID: 33751530698     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.043     Document Type: Article

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