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. / October 2006
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:MWU.anitoba.ca/dspace#1993/276 |
| Date | 12 September 2006 |
| Creators | Pinterits, Alexandra |
| Contributors | Arntfield, Susan (Food Science), Aluko, Rotimi (Human Nutritional Sciences), Fulcher, Gary (Food Science) |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | en_US |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | 25066971 bytes, application/pdf |
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