Enzyme‐catalyzed acylation improves gel properties of rapeseed protein isolate

BACKGROUND Although rapeseed protein isolate (RPI) possessed some good functional properties, the use of RPI as an ingredient in the food industry is restricted mainly due to its inferior gelation. The purpose of this study was to improve the heat‐induced gel properties of RPI using double processes...

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Veröffentlicht in:	Journal of the science of food and agriculture 2020-08, Vol.100 (11), p.4182-4189
Hauptverfasser:	Chen, Chong, Zhang, Cheng, Zhang, Ruixue, Ju, Xingrong, He, Rong, Wang, Zhigao
Format:	Artikel
Sprache:	eng
Schlagworte:	Acylation Atomic force microscopy Brassica napus Brassica napus - chemistry Catalysis Disulfide bonds Food industry Food processing industry gel property Gelation Gels Gels - chemistry Hydrophobic and Hydrophilic Interactions Hydrophobicity Infrared analysis Infrared spectra Microscopy Percolation Plant Proteins - chemistry Properties (attributes) Proteins Rapeseed rapeseed protein isolate Scanning electron microscopy Solubility Surface roughness Surface stability Thermal gelation Thermal stability transglutaminase Transglutaminases - chemistry Viscosity
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