Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 269-278

  Schäfer, Christian ^a   Zacherl, Christian ^a   Engel, Karl Heinz ^b   Neidhart, Sybille ^c   Carle, Reinhold ^c  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Cross linking; HPLC MS; o Phthaldialdehyde derivatisation; Texture analysis; Texturised vegetable protein; Transglutaminase

Indexed keywords

CHEMICAL BONDS; CROSSLINKING; ENZYME KINETICS; GELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETERS;

INCUBATION; ISOPEPTIDE BONDS; LEGUMINOUS PROTEINS; MICROBIAL TRANSGLUTAMINASE (MTG); PHYSICOCHEMICAL MODIFICATION; TEXTURE ANALYSIS;

PEPTIDES;

ANIMALIA; GLYCINE MAX; PISUM SATIVUM;

EID: 34147113294     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.01.005     Document Type: Article

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