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- Djoullah, Attaf; Djemaoune, Yanis; Husson, Florence; Saurel, Rémi
- Process Biochemistry 2015 v.50 pp. 1284-1292
- convicilin, etc ; albumins; crosslinking; denaturation; gelation; gels; globulins; legumin; molecular weight; pH; peas; polypeptides; protein-glutamine gamma-glutamyltransferase; Show all 13 Subjects
- ... The behavior of pea albumin (Alb) and globulin (Glob) in their native state upon microbial transglutaminase (MTGase) treatment was studied. Only Glob was able to form a gel, at up to a 10% (w/w) concentration, with a minimum gelling concentration of 6% (w/w), and with a cross-linking degree of 25%. The most affected Glob subunits were convicilin (71kDa), vicilins (55, 50, and 35kDa), and legumin a ...