Emulsifying properties of chemically deamidated corn (Zea Mays) gluten meal

Food Science and Technology International

Volumn 16, Issue 3, 2010, Pages 241-250

  Flores, I ^a   Cabra, V ^a   Quirasco, M C ^a   Farres, A ^a   Galvez, A ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

acidic deamidation; corn gluten meal; emulsifying properties; Zea mays

Indexed keywords

ACIDIC TREATMENT; ACTIVITY INDEX; CORN GLUTEN MEAL; DEAMIDATED; DEAMIDATION; EMULSIFYING PROPERTY; EMULSION STABILITY; G PROTEIN; HYDROPHOBIC NATURE; INTERFACIAL BEHAVIORS; NEGATIVE CHARGE; OIL RETENTION; PROTEIN ISOLATES; SDS-PAGE; STARCH PRODUCTION; ZEA MAYS;

AMINO ACIDS; BYPRODUCTS; PROTEINS;

EMULSIFICATION;

ZEA MAYS;

EMULSIFYING AGENT; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DEAMINATION; FOOD ANALYSIS; MAIZE;

DEAMINATION; EMULSIFYING AGENTS; FOOD ANALYSIS; GLUTENS; PLANT PROTEINS; ZEA MAYS;

EID: 77956846008     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210366750     Document Type: Article

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