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