Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 636-645

  Djoullah, Attaf ^a,b   Husson, Florence ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Unité de Recherche et Développement de L'Intendance   (Algeria)

Author keywords

Albumins; Denaturation; Gelation; Globulins; Pea protein; Transglutaminase

Indexed keywords

CROSSLINKING; DENATURATION; GELS; HEAT TREATMENT; PROTEINS;

ALBUMIN; CHEMICAL DENATURATION; CROSSLINKING REACTION; ENZYMATIC CROSSLINKING; GELATION BEHAVIOR; GLOBULIN; MICROBIAL TRANSGLUTAMINASE; PEA PROTEINS; SDS-PAGE ANALYSIS; TRANSGLUTAMINASES;

GELATION;

EID: 85033409984     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.11.005     Document Type: Article

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