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Please use this identifier to cite or link to this item: http://hdl.handle.net/1993/276

Title: Improvement of canola protein gelation properties through enzymatic modification
Authors: Pinterits, Alexandra
Supervisor: Arntfield, Susan (Food Science)
Examining Committee: Aluko, Rotimi (Human Nutritional Sciences), Fulcher, Gary (Food Science)
Graduation Date: October 2006
Keywords: canola
protein
gelation
proteolysis
cross-linking
Issue Date: 12-Sep-2006
Abstract: The objective of this study was to improve canola protein gelation properties with the use of enzymes. Both cross-linking and limited proteolysis were explored. Enzyme treatments were performed prior to heat induced gelation. A texture analyzer, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy were used to characterize the resulting networks. Enzymatic cross-linking with transglutaminase was shown to improve the gelation of canola protein isolate (CPI). To the contrary, proteolysis with trypsin, ficin and bromelin, did not enhance the gelation properties of CPI.
URI: http://hdl.handle.net/1993/276
Type: Electronic Thesis or Dissertation
Appears in Collection(s):FGS - Electronic Theses & Dissertations (Public)

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