Physicochemical properties of three food proteins treated with transglutaminase Propriedades físico-químicas de três proteínas alimentares tratadas com transglutaminase

Physicochemical properties of three food proteins treated with transglutaminase Propriedades físico-químicas de três proteínas alimentares tratadas com transglutaminase

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), a...

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Bibliographic Details
Main Authors: Luís Henrique de Barros Soares, Patrícia Melchionna Albuquerque, Francine Assmann, Marco Antônio Záchia Ayub
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2004-08-01
Series:Ciência Rural
Subjects:
transglutaminase
proteínas alimentares
propriedades funcionais
food proteins
functional properties of proteins
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039

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