Improving the Emulsifying properties of canola meal protein isolate by enzymatic modification

Keyphrases

• Alcalase 33%
• Canola Meal 100%
• Canola Protein 33%
• Canola Protein Isolate 66%
• Chymotrypsin 33%
• Emulsifying Properties 100%
• Emulsion Stability 33%
• Enzymatic Modification 100%
• Food Enzyme 33%
• Food Ingredients 66%
• Food Processing 33%
• Free Amino Acids 33%
• Hydrolysate 33%
• Hydrolysis 100%
• Limited Hydrolysis 33%
• Low Water Solubility 33%
• Pepsin 33%
• Peptide Bond 33%
• Protein Functionality 33%
• Protein Hydrolysate 33%
• Protein Isolate 100%
• Solubility in Aqueous Solutions 33%
• Trypsin 33%

Food Science

• Amino Acid 33%
• Food Grades 33%
• Food Ingredient 66%
• Hydrolysate 33%
• Protein Hydrolysate 33%
• Protein Isolates 100%
• Subtilisin 33%