Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 362755
Title Enzyme-induced aggregation and gelation of proteins
Author(s) Creusot, N.P.; Gruppen, H.
Source Biotechnology Advances 25 (2007)6. - ISSN 0734-9750 - p. 597 - 601.
Department(s) Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) protease-induced aggregation - bacillus-licheniformis - beta-lactoglobulin - alpha-lactalbumin - whey proteins - identification - hydrolysis - mechanism - glu
Abstract 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.
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