Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins-Reference-Cited by-同舟云学术

Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

Published:2018-06 Issue: Volume:79 Page:197-207
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kunarayakul Supichcha,Thaiphanit Somruedee,Anprung Pranee,Suppavorasatit Inthawoot

Funder

Chulalongkorn University

Thailand Research Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

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4. Thermal denaturation and coagulation of proteins;Boye,1997

5. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α-zein;Cabra;Journal of Agricultural and Food Chemistry,2007

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