Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

Food Hydrocolloids

Volumn 79, Issue , 2018, Pages 197-207

  Kunarayakul, Supichcha ^a   Thaiphanit, Somruedee ^b   Anprung, Pranee ^a   Suppavorasatit, Inthawoot ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b SIAM UNIVERSITY   (Thailand)

Author keywords

Coconut protein; Emulsification property; Enzymatic deamidation; Foaming property; Protein solubility; Protein glutaminase

Indexed keywords

CHEMICAL REACTIONS; EMULSIFICATION; SOLUBILITY;

COCONUT PROTEINS; DEAMIDATED; DEAMIDATION; EMULSIFICATION PROPERTIES; ENZYMATIC DEAMIDATION; FOAMING PROPERTIES; OPTIMISATIONS; OPTIMUM CONDITIONS; PROTEIN SOLUBILITY; PROTEIN-GLUTAMINASE;

PROTEINS;

EID: 85042156578     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.12.031     Document Type: Article

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