Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

Starch/Staerke

Volumn 62, Issue 7, 2010, Pages 373-383

  Ribotta, Pablo D ^a,b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Enzymatic modification; Soybean protein; Starch

Indexed keywords

ADDITION OF AL; CASSAVA STARCH; CONTINUOUS PHASE; ENZYMATIC MODIFICATION; FOOD GRADE; MICROBIAL TRANSGLUTAMINASE; MODIFIED PROTEINS; NETWORK STRUCTURES; PEAK VISCOSITIES; PROTEIN ISOLATES; PROTEIN SYSTEM; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SOYBEAN PROTEIN; SOYBEAN PROTEINS; STARCH GELS; STARCH PASTING; STARCH SUSPENSION; STORAGE MODULI; STRUCTURAL MODIFICATIONS; TRADITIONAL FOOD; WATER RETENTION CAPACITY;

FLUORESCENCE MICROSCOPY; FOOD PRODUCTS; GELATION; GELS; RHEOLOGY; STARCH; VISCOSITY;

PROTEINS;

GLYCINE MAX; MANIHOT ESCULENTA; ZEA MAYS;

EID: 77954795000     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200900259     Document Type: Article

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