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Changes in composition and functional properties of proteins and their contributions to Nham characteristics

โœ Scribed by Wonnop Visessanguan; Soottawat Benjakul; Siriporn Riebroy; Preenapha Thepkasikul

Book ID
117496803
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
385 KB
Volume
66
Category
Article
ISSN
0309-1740

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## Abstract Whilst the emulsifying properties of the protein fraction of __vicia faba__ are almost independent on the acetylation degree, the shear modulus of the gels produced by heat denaturation increases at first with increasing acetylation degree, decreases with further increase of the acetyla