Optimization of coconut protein deamidation using protein glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

Supichcha KunarayakulSomruedee ThaiphanitPranee AnprungInthawoot Suppavorasatit2021-03-172021-03-172018Food Hydrocolloids 79 (2018) 197 - 207http://hdl.handle.net/123456789/8166enCoconut proteinEnzymatic deamidationProtein - glutaminaseProtein solubilityEmulsification propertyFoaming propertyOptimization of coconut protein deamidation using protein glutaminase and its effect on solubility, emulsification, and foaming properties of the proteinsArticle