Optimization of coconut protein deamidation using protein glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins
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Date
2018
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Abstract
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Keywords
Coconut protein, Enzymatic deamidation, Protein - glutaminase, Protein solubility, Emulsification property, Foaming property
Citation
Food Hydrocolloids 79 (2018) 197 - 207