Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme
- Autor
- EISSA, Ahmed S1 ; BISRAM, Satisha1 ; KHAN, Saad A1
[1] Department of Chemical Engineering, North Carolina Slate University, Raleigh, North Carolina 27695-7905, United States - Fuente
Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 14, pp 4456-4464, 9 p ; ref : 51 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- American Chemical Society, Washington, DC
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Rheology cold set enzyme gel transglutaminase whey protein yield stress
- Palabra clave (fr)
- Froid Gélification Isolat protéique Polymérisation Propriété rhéologique Protein-glutamine γ-glutamyltransferase Protéine lactosérum Rendement Rhéologie Stress pH Aminoacyltransferases Enzyme Facteur milieu Protéine lait Température Transferases
- Palabra clave (in)
- Cold Gelation Protein isolate Polymerization Rheological properties Protein-glutamine γ-glutamyltransferase Whey protein Yield Rheology Stress pH Aminoacyltransferases Enzyme Environmental factor Milk protein Temperature Transferases
- Palabra clave (es)
- Frío Gelificación Aislado proteico Polimerización Propiedad reológica Protein-glutamine γ-glutamyltransferase Proteína lactosero Rendimiento Reología Estrés pH Aminoacyltransferases Enzima Factor medio Proteína leche Temperatura Transferases
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 15932308
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf0355304 
https://dx.doi.org/10.1021/jf0355304
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