Enzyme-induced aggregation and gelation of proteins

N.P. Creusot; H. Gruppen

doi:10.1016/j.biotechadv.2007.07.007

Enzyme-induced aggregation and gelation of proteins

N.P. Creusot, H. Gruppen

Research output: Contribution to journal › Article › Academic › peer-review

75 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 language	English
Pages (from-to)	597-601
Journal	Biotechnology Advances
Volume	25
Issue number	6
DOIs	https://doi.org/10.1016/j.biotechadv.2007.07.007
Publication status	Published - 2007

Keywords

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

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10.1016/j.biotechadv.2007.07.007

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title = "Enzyme-induced aggregation and gelation of proteins",

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.",

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AU - Gruppen, H.

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AB - 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.

KW - protease-induced aggregation

KW - bacillus-licheniformis

KW - beta-lactoglobulin

KW - alpha-lactalbumin

KW - whey proteins

KW - identification

KW - hydrolysis

KW - mechanism

KW - glu

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DO - 10.1016/j.biotechadv.2007.07.007

M3 - Article

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VL - 25

SP - 597

EP - 601

JO - Biotechnology Advances

JF - Biotechnology Advances

IS - 6

ER -

Enzyme-induced aggregation and gelation of proteins

Abstract

Keywords

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