4. Polymerization and condensation reactions
4.1 Protein polymerization during denaturation and oxidation
4.1.1 Condensation by exchange or formation of disulfide bridges
As written above, condensations of this type assume two conditions:
denaturation and unfolding of the protein by physical (thermal) or chemical (dissociating hydrophobic or ionic interactions) treatments;
sufficient protein concentration to facilitate the formation of intermolecular disulfide bridges inducing gelation....
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Polymerization and condensation reactions
Conclusion
Bibliography
References
Organizations
Association Nationale des Industries Alimentaires ANIA
Confédération Française des Coopératives Agricoles CFCA
Direction Générale de l'Alimentation DGAL - Ministère de l'Agriculture et de la Pêche
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