Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Gelation is critical in many food applications of plant proteins. Herein, limited hydrolysis by Alcalase was used to promote thermally induced gelation of quinoa protein isolates (QPI). Mechanical properties of various QPI gels were characterised by small and large oscillatory shear deformation rheo...

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Detaylı Bibliyografya
Asıl Yazarlar: Xueyang Wang, Lirong Cheng, Haifeng Wang, Zhi Yang
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Elsevier 2022-01-01
Seri Bilgileri:Current Research in Food Science
Konular:
Quinoa protein isolates
Gelation
Alcalase
Viscoelasticity
Microstructure
Online Erişim:http://www.sciencedirect.com/science/article/pii/S2665927122001976

Internet

http://www.sciencedirect.com/science/article/pii/S2665927122001976

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