Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 233-243

  Mession, Jean Luc ^a   Chihi, Mohammed Lazhar ^a   Sok, Nicolas ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

GDL induced cold set gelation; Legumin; Sulfhydryl disulfide bond exchange reactions; Thermal denaturation and aggregation; Vicilin

Indexed keywords

AGGREGATES; CHEMICAL REACTIONS; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; HYDROPHOBICITY; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

DISULPHIDE BONDS; EXCHANGE REACTION; GDL-INDUCED COLD-SET GELATION; LEGUMIN; PEA PROTEINS; SULFHYDRYL; SULPHHYDRYL/DISULPHIDE BOND EXCHANGE REACTION; THERMAL AGGREGATION; THERMAL DENATURATIONS; VICILIN;

GELATION;

PISUM SATIVUM;

EID: 84921993092     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.025     Document Type: Article

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