Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking

Food Hydrocolloids

Volumn 25, Issue 1, 2011, Pages 25-31

  Sun, Xiang Dong ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Cross linking; Gelation; Pea protein isolate; Protein; Salt extraction; Transglutaminase

Indexed keywords

COOLING; GELATION; MOLECULES; PLANTS (BOTANY); POLYNOMIALS;

CROSS LINKING; GEL STRENGTHS; GELATION PROPERTIES; HEATING AND COOLING RATES; MICROBIAL TRANSGLUTAMINASE; PEA PROTEIN ISOLATES; PEA PROTEINS; PROTEIN CONCENTRATIONS; SALT EXTRACTION; TRANSGLUTAMINASES;

PROTEINS;

GLYCINE MAX; PISUM SATIVUM;

EID: 77957774479     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.05.002     Document Type: Article

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