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dc.contributor.supervisorArntfield, Susan (Food Science)en
dc.contributor.authorPinterits, Alexandra
dc.date.accessioned2006-09-12T17:03:52Z
dc.date.available2006-09-12T17:03:52Z
dc.date.issued2006-09-12T17:03:52Z
dc.identifier.urihttp://hdl.handle.net/1993/276
dc.description.abstractThe 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.format.extent25071518 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcanolaen
dc.subjectproteinen
dc.subjectgelationen
dc.subjectproteolysisen
dc.subjectcross-linkingen
dc.titleImprovement of canola protein gelation properties through enzymatic modificationen
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.contributor.examiningcommitteeAluko, Rotimi (Human Nutritional Sciences), Fulcher, Gary (Food Science)en
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteOctober 2006en


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