期刊
BIOTECHNOLOGY ADVANCES
卷 25, 期 6, 页码 597-601出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.biotechadv.2007.07.007
关键词
protein hydrolysate; peptides; aggregation; gelation
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. (C) 2007 Elsevier Inc. All rights reserved.
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