Modulating the Gelling Behavior of Pea Protein (Pisum sativum) through Glutaminase Induced Deamidation
The rheological stability of pea protein products is often compromised during storage or thermal processing due to protein unfolding and aggregation. Enzymatic deamidation, which catalyzes the conversion of glutamine to glutamic acid, offers a strategy to modify the physicochemical properties of the...
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| Format: | Tesis |
| Language: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2025
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| Online Access: | https://hdl.handle.net/11036/7842 |
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