Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility

Food Research International

Volumn 41, Issue 10, 2008, Pages 941-947

  Tang, Chuan He ^a   Sun, Xin ^a   Yin, Shou Wei ^a   Ma, Ching Yung ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Cross linking; Functional property; In vitro digestibility; Kidney protein isolate; Transglutaminase

Indexed keywords

ABS RESINS; BENCHMARKING; BIOPOLYMERS; CHROMATOGRAPHIC ANALYSIS; COLLOIDS; DIFFUSERS (OPTICAL); ELECTROPHORESIS; EMULSIFICATION; GELATION; LIGHT SCATTERING; OLIGOMERS; POLYMERS; SODIUM; SODIUM SULFATE; SURFACE TREATMENT;

CROSS-LINKING; FUNCTIONAL PROPERTY; IN VITRO DIGESTIBILITY; KIDNEY PROTEIN ISOLATE; TRANSGLUTAMINASE;

SIZE EXCLUSION CHROMATOGRAPHY;

PHASEOLUS VULGARIS;

EID: 55649086169     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.015     Document Type: Article

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