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Showing 1 to 1 of 1 for “"Amidated Pectin"”.
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Biochemical and Rheological Characterization of Peanut Proteins Crosslinked with Microbial Transglutaminase
… w/w PF dispersions containing 0.5% or 1.0% w/w amidated pectin (AP). Gelation occurred at higher temperatures (˜78°C) using PF dispersions treated with TGase compared to dispersions devoid of enzyme (˜68°C). The addition of 0.5% AP to PF dispersions minimized shifts in gel point temperature and …