Enzyme-induced aggregation and gelation of proteins
This paper provides a brief overview of the effects of protein hydrolysis on aggregation and gel forming properties of protein systems. Among the food globular proteins, whey proteins and soy proteins are the most extensively studied for their ability to form different textures upon proteolysis. Recent studies were focused on identifying aggregating peptides and on mechanisms of aggregation and gelation.
Journal: Biotechnology Advances - Volume 25, Issue 6, November–December 2007, Pages 597–601