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Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins

✍ Scribed by E. Dickinson; G. Lopez

Book ID
108823337
Publisher
Institute of Food Technologists
Year
2001
Tongue
English
Weight
136 KB
Volume
66
Category
Article
ISSN
0022-1147

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## Background: Defatted peanut meal, a protein-rich by-product from the oil extraction industry, is underutilised owing to its inferior functional properties. in this study, transglutaminase (tgase) crosslinking and proteolysis were used to improve the emulsifying properties of peanut protein isola