Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing
- 1 June 2021
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 120, 106912
- https://doi.org/10.1016/j.foodhyd.2021.106912
Abstract
No abstract availableKeywords
Funding Information
- MIUR
This publication has 35 references indexed in Scilit:
- Preparation and functional properties of blend films of gliadins and chitosanCarbohydrate Polymers, 2010
- Gluten Gel and Film Properties in the Presence of Cysteine and Sodium AlginateJournal of Food Science, 2009
- Effects of succinylation and deamidation on functional properties of oat protein isolateFood Chemistry, 2009
- Rheological and mechanical properties of cross-linked fish gelatinsPolymer, 2006
- Development and physical properties of film of wheat gluten cross-linked by transglutaminaseJournal of Wuhan University of Technology-Mater. Sci. Ed., 2005
- Characterization of Biodegradable Films Obtained from Cysteine-Mediated Polymerized GliadinsJournal of Agricultural and Food Chemistry, 2004
- Gliadins Polymerized with Cysteine: Effects on the Physical and Water Barrier Properties of Derived FilmsBiomacromolecules, 2004
- ENZYMATICALLY AND CHEMICALLY MODIFIED ZEIN FOR IMPROVEMENT OF FUNCTIONAL PROPERTIESJournal of Food Biochemistry, 1990
- Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain‐catalyzed AcylationJournal of Food Science, 1983
- DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENTJournal of Food Science, 1974