Improvement of canola protein gelation properties through enzymatic modification
The objective of this study was to improve canola protein gelation properties with the use of enzymes. Both cross-linking and limited proteolysis were explored. Enzyme treatments were performed prior to heat induced gelation. A texture analyzer, sodium dodecyl sulfate polyacrylamide gel electrophore...
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| Language: | en_US |
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2006
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| Online Access: | http://hdl.handle.net/1993/276 |