Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

Food Research International

Volumn 55, Issue , 2014, Pages 418-425

  Nieto Nieto, Talina Vanessa ^a   Wang, Yi Xiang ^a   Ozimek, Lech ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Mechanical properties; Oat protein; Partial hydrolysis; Thermal gelation; Water holding capacity

Indexed keywords

ALKALINE CONDITIONS; AMINO ACID ANALYSIS; EGG WHITE PROTEINS; ENVIRONMENTAL CONDITIONS; PARTIAL HYDROLYSIS; TEXTURAL PROFILE ANALYSIS; THERMAL GELATION; WATER HOLDING CAPACITY;

ALKALINITY; AMINO ACIDS; FOOD PRODUCTS; GELATION; GELS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MECHANICAL PROPERTIES; POLYPEPTIDES;

PROTEINS;

EID: 84890359526     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.038     Document Type: Article

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