Altering functional attributes of proteins through cross linking by transglutaminase - A case study with whey and seed proteins

Food Research International

Volumn 42, Issue 9, 2009, Pages 1259-1265

  Anuradha, S N ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bovine milk whey; Cross linking; Emulsifying activity; Foaming capacity; Sesame seed; Soybean; Transglutaminase

Indexed keywords

BOVINE MILK WHEY; EMULSIFYING ACTIVITY; FOAMING CAPACITY; SESAME SEED; SOYBEAN; TRANSGLUTAMINASE;

AMIDES; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; CHROMOPHORES; DAIRY PRODUCTS; ELECTROPHORESIS; EMULSIFICATION; ENZYMES; FILTRATION; FUNCTIONAL POLYMERS; GEL PERMEATION CHROMATOGRAPHY; GELATION; GELS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGELS; POROUS MATERIALS; SEED; TURBIDITY;

HIGH PRESSURE LIQUID CHROMATOGRAPHY;

BOVINAE; GLYCINE MAX; SESAMUM INDICUM;

EID: 68349158819     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.06.012     Document Type: Article

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