Oat protein solubility and emulsion properties improved by enzymatic deamidation

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalJournal of Cereal Science
Volume64
Pages (from-to)126-132
Number of pages7
ISSN0733-5210
DOIs
Publication statusPublished - Jul 2015
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Oat proteins
  • Deamidation
  • Solubility
  • Emulsions
  • FUNCTIONAL-PROPERTIES
  • SOY PROTEIN
  • CHRYSEOBACTERIUM-PROTEOLYTICUM
  • MICROBIAL TRANSGLUTAMINASE
  • SECONDARY STRUCTURE
  • GLUTAMINASE
  • ISOLATE
  • HYDROLYSIS
  • GLOBULIN
  • SUCCINYLATION
  • 416 Food Science

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