Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1076-1085

  Renzetti, Stefano ^a   Behr, Juergen ^b   Vogel, Rudi F ^b   Barbiroli, Alberto ^c   Iametti, Stefania ^c   Bonomi, Francesco ^c   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Brown rice; Dynamic light scattering; Front face fluorescence; Protein; SE HPLC; Transglutaminase; Two dimensional gel electrophoresis

Indexed keywords

BROWN RICE; FRONT FACE; SE-HPLC; TRANSGLUTAMINASES; TWO DIMENSIONAL GEL ELECTROPHORESIS;

CAPILLARY ELECTROPHORESIS; DYNAMIC LIGHT SCATTERING; FLUORESCENCE; FOOD PRODUCTS; GELS; HYDROPHOBICITY; MACROMOLECULES; MOLECULAR WEIGHT; POLYMERIZATION; POLYMERS; SPECTROSCOPIC ANALYSIS; TWO DIMENSIONAL;

PROTEINS;

ALBUMIN; ALPHA GLUTENIN; BETA GLUTENIN; GLOBULIN; GLUTENIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; UNCLASSIFIED DRUG;

ARTICLE; BROWN RICE FLOUR; CAPILLARY ELECTROPHORESIS; CONTROLLED STUDY; DYNAMIC LIGHT SCATTERING; ENZYME ACTIVITY; FLOUR; FLUORESCENCE; FRONT FACE FLUORESCENCE; GEL PERMEATION CHROMATOGRAPHY; HYDROPHOBICITY; LIGHT SCATTERING; MICROCHIP ANALYSIS; MICROCHIP CAPILLARY ELECTROPHORESIS; MOLECULAR WEIGHT; POLYMERIZATION; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN MODIFICATION; RICE; SOLVATION; TWO DIMENSIONAL GEL ELECTROPHORESIS;

EID: 81855164780     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.029     Document Type: Article

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