Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis

E. Vansteenkiste; C. Babot; Xavier Rouau; Valérie Micard

doi:10.1016/j.foodhyd.2003.09.004

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Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis

E. Vansteenkiste C. Babot Xavier Rouau Valérie Micard

Year: 2003 Journal: Food Hydrocolloids Vol: 18 (4)Pages: 557-564 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2003.09.004

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Keywords:

Arabinoxylan Chemistry Bovine serum albumin Proteolysis Hydrolysis Rheometry Biochemistry Enzymatic hydrolysis Oxidative phosphorylation Whey protein Food science Chromatography Enzyme Organic chemistry Polymer

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis

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