Enzyme-induced aggregation and gelation of proteins

N.P. Creusot, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)597-601
JournalBiotechnology Advances
Volume25
Issue number6
DOIs
Publication statusPublished - 2007

Keywords

  • protease-induced aggregation
  • bacillus-licheniformis
  • beta-lactoglobulin
  • alpha-lactalbumin
  • whey proteins
  • identification
  • hydrolysis
  • mechanism
  • glu

Fingerprint Dive into the research topics of 'Enzyme-induced aggregation and gelation of proteins'. Together they form a unique fingerprint.

Cite this