Functional Properties of Oat Globulin Modified by a Calcium-Independent Microbial Transglutaminase

Oat globulin was modified by a calcium-independent microbial transglutaminase (TG). The TG-polymerized protein had higher solubility than the control at acidic pH and had improved water- and fat-binding properties. Incubation of 10% (w/v) oat globulin dispersions in the presence of TG at 37 °C led t...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-04, Vol.50 (9), p.2666-2672
Hauptverfasser:	Siu, Nai-Chi, Ma, Ching-Yung, Mock, Wai-Yin, Mine, Yoshinori
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Avena - chemistry Biological and medical sciences Calcium - pharmacology Elasticity Food industries Fundamental and applied biological sciences. Psychology Gels - chemistry Gels - metabolism Hot Temperature Hydrogen-Ion Concentration Plant Proteins - chemistry Plant Proteins - metabolism Plant Proteins - physiology Polymers - metabolism Rheology Seeds - chemistry Solubility Spectroscopy, Fourier Transform Infrared Temperature Transglutaminases - metabolism Viscosity
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