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Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusRelationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure
ArticleAbstract: Gluten from wheat damaged by heteropterous insects loses its functionality after a short period of rPalabras claves:Gluten, HPCE, Protein, thermal properties, Wheat damageAutores:Bonet A., Cristina M. Rosell, Pérez G.T.Fuentes:scopus