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Enzyme-induced aggregation and gelation of proteins

Paper ID Volume ID Publish Year Pages File Format Full-Text
14560 1229 2007 5 PDF Available
Title
Enzyme-induced aggregation and gelation of proteins
Abstract

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.

Keywords
Protein hydrolysate; Peptides; Aggregation; Gelation
First Page Preview
Enzyme-induced aggregation and gelation of proteins
Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 25, Issue 6, November–December 2007, Pages 597–601
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering