Nowadays, the worldwide attention on waste reduction is increasing. In this view, the development of new processes is interesting for food industries that aim to reuse wastes both as a food product with added value or for other uses such as edible packaging. Modification of proteins and peptides by transglutaminase represents a suitable way to manipulate polymeric matrices in order to change its physico-chemical and textural properties. For this purpose, whole proteins from de-fatted flour and/or peptides residual from the enzymatic oil extraction from walnut and pumpkin seeds were incubated in the presence of microbial transglutaminase and monitored through SDS-PAGE.
Enzymatic modification of proteins and peptides from oilseeds by-products / Marulo, S.; Sorrentino, A.; Ramondo, A.; Falciano, A.; Motti, P.; Di Pierro, P.; Masi, P.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 31:5(2019), pp. 217-222.
Enzymatic modification of proteins and peptides from oilseeds by-products
Marulo S.;Sorrentino A.;Ramondo A.;Falciano A.;Motti P.;Di Pierro P.;Masi P.
2019
Abstract
Nowadays, the worldwide attention on waste reduction is increasing. In this view, the development of new processes is interesting for food industries that aim to reuse wastes both as a food product with added value or for other uses such as edible packaging. Modification of proteins and peptides by transglutaminase represents a suitable way to manipulate polymeric matrices in order to change its physico-chemical and textural properties. For this purpose, whole proteins from de-fatted flour and/or peptides residual from the enzymatic oil extraction from walnut and pumpkin seeds were incubated in the presence of microbial transglutaminase and monitored through SDS-PAGE.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
