Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8886-8894

  Hu, Xiao ^a   Zhao, Mouming ^a   Sun, Weizheng ^a   Zhao, Guangli ^a   Ren, Jiaoyan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

emulsifying properties; microfluidization; peanut protein isolate; secondary structure; transglutaminase cross linking

Indexed keywords

EMULSIFYING PROPERTY; MICROFLUIDIZATION; PEANUT PROTEIN ISOLATE; SECONDARY STRUCTURES; TRANSGLUTAMINASES;

DICHROISM; EMULSIFICATION; FOURIER TRANSFORMS; HIGH PRESSURE EFFECTS;

PROTEINS;

CROSS LINKING REAGENT; EMULSIFYING AGENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; MICROFLUIDICS; PEANUT; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN CONFORMATION; SOLUBILITY;

ARACHIS HYPOGAEA; CROSS-LINKING REAGENTS; EMULSIFYING AGENTS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROFLUIDICS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PROTEIN CONFORMATION; SEEDS; SOLUBILITY; TRANSGLUTAMINASES;

ARACHIS HYPOGAEA;

EID: 80051713269     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201781z     Document Type: Article

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