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Biotechnol Adv. 2005 Jan;23(1):75-80.

Disulphide bond formation in food protein aggregation and gelation.

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1
Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.

Abstract

In this short review we discuss the role of cysteine residues and cystine bridges for the functional aggregation of food proteins. We evaluate how formation and cleavage of disulphide bonds proceeds at a molecular level, and how inter- and intramolecular disulfide bonds can be detected and modified. The differences between heat-, high-pressure-, and denaturant-induced unfolding and aggregation are discussed. The effect of disulphide bonding between aggregates of proteins and protein mixtures on the functional macroscopic properties of space filling networks in protein gels is briefly presented.

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