Enzyme-induced aggregation and gelation of proteins.
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.
Creusot
Nathalie
N
Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. nathalie.creusot@wur.nl
Gruppen
Harry
H
D004789:Enzyme Activation; D005782:Gels / Q000737:chemistry*; D006868:Hydrolysis; D008956:Models, Chemical; D046912:Multiprotein Complexes / Q000737:chemistry*; D010447:Peptide Hydrolases / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*
D005782:Gels; D046912:Multiprotein Complexes; D011506:Proteins; D010447:Peptide Hydrolases