Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 578-585

  Hu, Xiao ^a   Ren, Jiaoyan ^a   Zhao, Mouming ^a   Cui, Chun ^a   He, Pengchen ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Decapterus maruadsi; Emulsifying properties; Fish protein; Hydrolysis; Peanut protein isolate; Transglutaminase

Indexed keywords

CROSS LINKING REAGENT; EMULSIFYING AGENT; FISH PROTEIN; POLYMER; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN HYDROLYSATE; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; EMULSION; FISH; HYDROLYSIS; METABOLISM; PARTICLE SIZE; PEANUT; PLANT SEED; PROTEIN PRENYLATION;

ANIMALS; ARACHIS HYPOGAEA; CROSS-LINKING REAGENTS; EMULSIFYING AGENTS; EMULSIONS; FISH PROTEINS; FISHES; HYDROLYSIS; PARTICLE SIZE; PLANT PROTEINS; POLYMERS; PROTEIN HYDROLYSATES; PROTEIN PRENYLATION; SEEDS; TRANSGLUTAMINASES;

ARACHIS HYPOGAEA; DECAPTERUS MARUADSI;

EID: 78651108998     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4229     Document Type: Article

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