Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase-Reference-Cited by-同舟云学术

Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase

Published:2020-01-17 Issue:6 Volume:68 Page:1691-1697
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fang Luyi¹^ORCID,Xiang Huan¹,Sun-Waterhouse Dongxiao¹,Cui Chun¹²^ORCID,Lin Junjie¹

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China

2. Guangdong Weiwei Biotechnology Co., Ltd., Guangzhou 510640, China

Funder

Government of Guangdong Province

National Natural Science Foundation of China

the Key Research and Development Program of Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06046

Reference37 articles.

1. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

2. Proteins from land plants – Potential resources for human nutrition and food security

3. Modification of rice protein with glutaminase for improved structural and sensory properties

4. Venema, P.; Sagis, L. M. C.; Booij, T. W. Protein Particles and Their Use in Food. U.S. Patent US13/142, 6912009.

5. Deamidation of food proteins to improve functionality

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