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Literature summary for 4.1.1.39 extracted from
- Characterization of heat-set gels from RuBisCO in comparison to those from other proteins (2014), J. Agric. Food Chem., 62, 10783-10791 .
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| biotechnology | RuBisCO protein readily forms a network with a very high gel strength, but upon deformation it has a brittle character (low critical strain, low fracture strain). RuBisCO exhibits high potential as a functional ingredient for the design of new textures at low protein concentration | Spinacia oleracea |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Spinacia oleracea | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Spinacia oleracea |
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Release 2023.1 (January 2023)
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