Improvement of canola protein gelation properties through enzymatic modification
| dc.contributor.author | Pinterits, Alexandra | |
| dc.contributor.examiningcommittee | Aluko, Rotimi (Human Nutritional Sciences), Fulcher, Gary (Food Science) | en |
| dc.contributor.supervisor | Arntfield, Susan (Food Science) | en |
| dc.date.accessioned | 2006-09-12T17:03:52Z | |
| dc.date.available | 2006-09-12T17:03:52Z | |
| dc.date.issued | 2006-09-12T17:03:52Z | |
| dc.degree.discipline | Food Science | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.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. | en |
| dc.description.note | October 2006 | en |
| dc.format.extent | 25071518 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/1993/276 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | canola | en |
| dc.subject | protein | en |
| dc.subject | gelation | en |
| dc.subject | proteolysis | en |
| dc.subject | cross-linking | en |
| dc.title | Improvement of canola protein gelation properties through enzymatic modification | en |
| dc.type | master thesis | en_US |