Enzyme-induced aggregation and gelation of proteins

被引:67
作者
Creusot, Nathalie [1 ]
Gruppen, Harry [1 ]
机构
[1] Wageningen Univ, Food Chem Lab, NL-6700 EV Wageningen, Netherlands
关键词
protein hydrolysate; peptides; aggregation; gelation;
D O I
10.1016/j.biotechadv.2007.07.007
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
This paper provides a brief overview of the effects of protein hydrolysis on aggregation and gel forming properties of protein systems. Among the food globular proteins, whey proteins and soy proteins are the most extensively studied for their ability to form different textures upon proteolysis. Recent studies were focused on identifying aggregating peptides and on mechanisms of aggregation and gelation. (C) 2007 Elsevier Inc. All rights reserved.
引用
收藏
页码:597 / 601
页数:5
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