I. Chapitre, Préparation et caractérisation des matières premières, p.32

I. Résultats-et-discussion and .. , 42 III.1. Préparation et caractérisation des fractions protéiques, p.44

M. De-la, Caractérisation, ., issue.2, p.56

R. La, Suivie de la réticulation enzymatique par, II.2.3, p.68

I. Résultats-et-discussion and .. , 72 III.1. Mise en place des méthodes de suivi de la réaction enzymatique, p.72

R. La, Article 1 : Suivie de la réticulation enzymatique par, p.80

R. A. Chica, P. Gagnon, J. W. Keillor, and J. N. Pelletier, Tissue transglutaminase acylation: Proposed role of conserved active site Tyr and Trp residues revealed by molecular modeling of peptide substrate binding, Protein Science, vol.13, issue.4, pp.979-991, 2004.
DOI : 10.1110/ps.03433304

J. E. Folk, Mechanism of action of guinea pig liver transglutaminase: VI. Order of substrate addition, journal of biological chemistry, vol.244, pp.3707-3713, 1969.

M. Griffin, R. Casadio, and C. M. Bergamini, Transglutaminases: Nature???s biological glues, Biochemical Journal, vol.368, issue.2, pp.377-396, 2002.
DOI : 10.1042/bj20021234

D. Serafini-fracassini and S. D. Duca, Transglutaminases: Widespread Cross-linking Enzymes in Plants, Annals of Botany, vol.102, issue.2, pp.145-152, 2008.
DOI : 10.1093/aob/mcn075

K. Yokoyama, N. Nio, and Y. Kikuchi, Properties and applications of microbial transglutaminase, Applied Microbiology and Biotechnology, vol.64, issue.4, pp.447-454, 2004.
DOI : 10.1007/s00253-003-1539-5

G. A. Dejong and S. J. Koppelman, Transglutaminase Catalyzed Reactions: Impact on Food Applications, Journal of Food Science, vol.58, issue.8, pp.2798-2806, 2002.
DOI : 10.1016/0031-9422(95)00243-Z

M. Motoki and Y. Kumazawa, Recent Research Trends in Transglutaminase Technology for Food Processing., Food Science and Technology Research, vol.6, issue.3, pp.151-160, 2000.
DOI : 10.3136/fstr.6.151

M. L. Miller and G. V. Johnson, Rapid, single-step procedure for the identification of transglutaminase-mediated isopeptide crosslinks in amino acid digests, Journal of Chromatography B: Biomedical Sciences and Applications, vol.732, issue.1, pp.732-65, 1999.
DOI : 10.1016/S0378-4347(99)00267-4

H. Sakamoto, Y. Kumazawa, H. Kawajiri, and M. Motoki, ?-(?-Glutamyl)lysine Crosslink Distribution in Foods as Determined by Improved Method, Journal of Food Science, vol.69, issue.2, pp.416-420, 1995.
DOI : 10.1016/0003-2697(90)90586-X

C. Schafer, M. Schott, F. Brandl, S. Neidhart, and R. Carle, Identification and quantification of ?-(?-glutamyl)-lysine in digests of enzymatically cross-linked leguminous proteins by highperformance liquid chromatography-electrospray ionization mass spectrometry

I. Chapitre, Mise en place des méthodes de suivi de la réticulation enzymatique Résultats et discussion

C. G. De-kruif, R. Tuinier, C. Holt, P. A. Timmins, and H. S. Rollema, Physicochemical Study of ??- and ??-Casein Dispersions and the Effect of Cross-Linking by Transglutaminase, Langmuir, vol.18, issue.12, pp.4885-4891, 2002.
DOI : 10.1021/la025543w

J. E. Folk, [127] Transglutaminase (guinea pig liver), 1970.
DOI : 10.1016/0076-6879(71)17302-8

C. Dinnella, M. T. Gargaro, R. Rossano, and E. Monteleone, Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein, Food Chemistry, vol.78, issue.3, pp.78-363, 2002.
DOI : 10.1016/S0308-8146(02)00109-7

T. Ohtsuka, M. Ota, N. Nio, and M. Motoki, Comparison of Substrate Specificities of Transglutaminases Using Synthetic Peptides as Acyl donors, Bioscience, Biotechnology, and Biochemistry, vol.64, issue.12, pp.2608-2613, 2000.
DOI : 10.1271/bbb.64.2608

J. J. Grootjans, P. J. Groenen, W. W. De, and J. , Substrate Requirements for Transglutaminases: INFLUENCE OF THE AMINO ACID RESIDUE PRECEDING THE AMINE DONOR LYSINE IN A NATIVE PROTEIN, Journal of Biological Chemistry, vol.270, issue.39, pp.22855-22858, 1995.
DOI : 10.1074/jbc.270.39.22855

J. E. Folk and P. W. Cole, Structural requirements of specific substrates for guinea pig liver transglutaminase, journal of biological chemistry, vol.240, pp.2951-2960, 1965.

J. E. Folk and P. W. Cole, Mechanism of action of guinea pig liver transglutaminase: I

A. Djoullah, N. Sok, Y. Djemaoune, F. Husson, and R. , Saurel, 1 H NMR spectroscopy as tool to study transglutaminase crosslinking of pea globulin

C. Y. Gan, L. H. Cheng, and A. M. Easa, Assessment of Cross-Linking in Combined Cross-Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction, Journal of Food Science, vol.8, issue.2, pp.141-146, 2009.
DOI : 10.1111/j.1750-3841.2009.01053.x

U. K. Laemmli, Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4, Nature, vol.244, issue.5259, pp.680-685, 1970.
DOI : 10.1038/227680a0

P. Leterme, T. Monmart, and E. Baudart, Amino acid composition of pea (Pisum sativum) proteins and protein profile of pea flour, Journal of the Science of Food and Agriculture, vol.46, issue.1, pp.107-110, 1990.
DOI : 10.1002/jsfa.2740530112

L. Mariniello, C. V. Giosafatto, D. Pierro, P. Sorrentino, A. Porta et al., Synthesis and resistance to in vitro proteolysis of transglutaminase cross-linked phaseolin, the major storage protein from phaseolus vulgaris, Journal of Agricultural and Food Chemistry, issue.12, pp.55-4717, 2007.

X. D. Sun and S. D. Arntfield, Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking, Journal of Food Engineering, vol.107, issue.2, pp.226-233, 2011.
DOI : 10.1016/j.jfoodeng.2011.06.019

M. Nonaka, Y. Matsuura, K. Nakano, and M. Motoki, Improvement of the pH-solubility profile of sodium caseinate by using Ca2+-independent microbial transglutaminase with gelatin, Food Hydrocolloids, vol.11, issue.3
DOI : 10.1016/S0268-005X(97)80065-3

E. Dickinson, Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization, Trends in Food Science & Technology, vol.8, issue.10, pp.334-343, 1997.
DOI : 10.1016/S0924-2244(97)01067-4

C. Tang and C. Ma, Modulation of the thermal stability of ?-lactoglobulin by transglutaminase treatment. European Food Research and Technology, pp.649-52, 2007.

C. Kuraishi, J. Sakamoto, K. Yamazaki, Y. Susa, C. Kuhara et al., Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking, Journal of Food Science, vol.59, issue.3, pp.488-90, 1997.
DOI : 10.1016/0309-1740(94)00002-O

M. Nonaka, Y. Matsuura, and M. Motoki, -independent Microbial Transglutaminase, Bioscience, Biotechnology, and Biochemistry, vol.60, issue.1, pp.131-134, 1996.
DOI : 10.1271/bbb.60.131
URL : https://hal.archives-ouvertes.fr/hal-01358644

H. Babin and E. Dickinson, Influence of transglutaminase treatment on the thermoreversible gelation of gelatin, Food Hydrocolloids, vol.15, issue.3, pp.271-277, 2001.
DOI : 10.1016/S0268-005X(01)00025-X

H. Chambi and C. Grosso, Edible films produced with gelatin and casein cross-linked with transglutaminase, Food Research International, vol.39, issue.4, pp.458-66, 2006.
DOI : 10.1016/j.foodres.2005.09.009

H. Bronts, A. Hendrickx, and L. Mallee, Preparation de proteines Google Patents, 2002.

M. Motoki and Y. Kumazawa, Recent Research Trends in Transglutaminase Technology for Food Processing., Food Science and Technology Research, vol.6, issue.3, pp.151-60, 2000.
DOI : 10.3136/fstr.6.151

Y. Cho, H. Shim, and J. Park, Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins, Journal of Food Science, vol.63, issue.8, pp.2717-2740, 2003.
DOI : 10.1016/S0140-6736(95)91035-2

T. Heidebach, P. Forst, and U. Kulozik, Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells, International Dairy Journal, vol.19, issue.2, pp.77-84, 2009.
DOI : 10.1016/j.idairyj.2008.08.003

I. Chapitre, Comportement des protéines de pois vis-à-vis de la réticulation enzymatique Résultats et discussion : à l'état natif

M. Griffin, R. Casadio, and C. Bergamini, Transglutaminases: Nature???s biological glues, Biochemical Journal, vol.368, issue.2
DOI : 10.1042/bj20021234

G. Dejong and S. Koppelman, Transglutaminase Catalyzed Reactions: Impact on Food Applications, Journal of Food Science, vol.58, issue.8, pp.2798-806, 2002.
DOI : 10.1016/0031-9422(95)00243-Z

M. Dube, C. Schäfer, S. Neidhart, and R. Carle, Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase. European Food Research and Technology, pp.287-99, 2007.

L. Gall, M. Gueguen, J. Seve, B. Quillien, and L. , L.), Journal of Agricultural and Food Chemistry, vol.53, issue.8, pp.3057-64, 2005.
DOI : 10.1021/jf040314w
URL : https://hal.archives-ouvertes.fr/halshs-00134644

F. Roy, J. Boye, and B. Simpson, Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil, Food Research International, vol.43, issue.2, pp.432-474, 2010.
DOI : 10.1016/j.foodres.2009.09.002

J. Boye, F. Zare, and A. Pletch, Pulse proteins: Processing, characterization, functional properties and applications in food and feed, Food Research International, vol.43, issue.2, pp.414-445, 2010.
DOI : 10.1016/j.foodres.2009.09.003

R. Croy, J. Gatehouse, I. Evans, and D. Boulter, Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.), Planta, vol.79, issue.1, pp.49-56, 1980.
DOI : 10.1007/BF00385441

J. Gueguen, C. M. And, J. Schaeffer, and F. , Dissociation and aggregation of pea legumin induced by pH and ionic strength, Journal of the Science of Food and Agriculture, vol.63, issue.2, pp.167-82, 1988.
DOI : 10.1002/jsfa.2740440208

R. Croy, J. Gatehouse, M. Evans, I. Boulter, and D. , Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.), Planta, vol.5, issue.1, pp.57-63, 1980.
DOI : 10.1007/BF00385442

R. Croy, J. Gatehouse, M. Tyler, and D. Boulter, L.), Biochemical Journal, vol.191, issue.2, pp.509-525, 1980.
DOI : 10.1042/bj1910509

I. Chapitre, Comportement des protéines de pois vis-à-vis de la réticulation enzymatique Résultats et discussion : à l'état natif

R. Casey, The genetics of pea seed storage proteins, Qualitas Plantarum Plant Foods for Human Nutrition, vol.141, issue.3, pp.281-95, 1982.
DOI : 10.1007/BF01108636

R. Croy, M. Hoque, J. Gatehouse, and D. Boulter, L). Purification and some properties, Biochemical Journal, vol.218, issue.3, pp.795-803, 1984.
DOI : 10.1042/bj2180795

S. Bérot, L. Goff, E. Foucault, A. Quillien, and L. , Centrifugal partition chromatography as a tool for preparative purification of pea albumin with enhanced yields???, Journal of Chromatography B, vol.845, issue.2, pp.205-214, 2007.
DOI : 10.1016/j.jchromb.2006.08.020

R. Bhatty, Albumin proteins of eight edible grain legume species. Electrophoretic patterns and amino acid composition, Journal of Agricultural and Food Chemistry, vol.30, issue.3, pp.620-622, 1982.
DOI : 10.1021/jf00111a057

S. Arntfield and H. Maskus, Peas and other legume proteins, Handbook of Food Proteins, pp.233-66, 2011.
DOI : 10.1533/9780857093639.233

P. Shand, H. Ya, Z. Pietrasik, and P. Wanasundara, Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels, Food Chemistry, vol.107, issue.2
DOI : 10.1016/j.foodchem.2007.08.095

X. Sun and S. Arntfield, Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking. Food hydrocolloids, pp.25-31, 2011.

I. Crévieu, S. Berot, and J. Guéguen, Large scale procedure for fractionation of albumins and globulins from pea seeds, Food / Nahrung, vol.40, issue.5, pp.237-281, 1996.
DOI : 10.1002/food.19960400502

J. Mosse, Nitrogen-to-protein conversion factor for ten cereals and six legumes or oilseeds. A reappraisal of its definition and determination. Variation according to species and to seed protein content, Journal of Agricultural and Food Chemistry, vol.38, issue.1, pp.18-24, 1990.
DOI : 10.1021/jf00091a004

A. Adebiyi and R. Aluko, Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate, Food Chemistry, vol.128, issue.4, pp.902-910, 2011.
DOI : 10.1016/j.foodchem.2011.03.116

J. Folk, [127] Transglutaminase (guinea pig liver)
DOI : 10.1016/0076-6879(71)17302-8

I. Chapitre, Comportement des protéines de pois vis-à-vis de la réticulation enzymatique Résultats et discussion : à l'état natif

A. Eissa, S. Bisram, and S. Khan, Polymerization and Gelation of Whey Protein Isolates at Low pH Using Transglutaminase Enzyme, Journal of Agricultural and Food Chemistry, vol.52, issue.14, pp.4456-64, 2004.
DOI : 10.1021/jf0355304

U. Laemmli, Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4, Nature, vol.244, issue.5259, pp.680-685, 1970.
DOI : 10.1038/227680a0

C. Goodno, H. Swaisgood, and G. Catignani, A fluorimetric assay for available lysine in proteins, Analytical Biochemistry, vol.115, issue.1, pp.203-214, 1981.
DOI : 10.1016/0003-2697(81)90547-9

C. Dinnella, M. Gargaro, R. Rossano, and E. Monteleone, Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein, Food Chemistry, vol.78, issue.3, pp.363-371, 2002.
DOI : 10.1016/S0308-8146(02)00109-7

J. Gueguen and J. Barbot, Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition, Journal of the Science of Food and Agriculture, vol.53, issue.3, pp.209-233, 1988.
DOI : 10.1002/jsfa.2740420304

J. Mession, A. Assifaoui, P. Cayot, and R. Saurel, Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate, Food Hydrocolloids, vol.29, issue.2, pp.335-381, 2012.
DOI : 10.1016/j.foodhyd.2012.03.003

S. Damodaran, Amino acids, peptides, and proteins

Q. Deng, L. Wang, F. Wei, B. Xie, F. Huang et al., Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds, Food Chemistry, vol.124, issue.4, pp.1458-65, 2011.
DOI : 10.1016/j.foodchem.2010.07.108

I. Chapitre, Comportement des protéines de pois vis-à-vis de la réticulation enzymatique Résultats et discussion : à l'état natif

J. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor et al., Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques, Food Research International, vol.43, issue.2, pp.537-583, 2010.
DOI : 10.1016/j.foodres.2009.07.021

E. Papalamprou, G. Doxastakis, C. Biliaderis, and V. Kiosseoglou, Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates, Food Hydrocolloids, vol.23, issue.2
DOI : 10.1016/j.foodhyd.2008.03.006

J. Gueguen, Legume seed protein extraction, processing, and end product characteristics, Qualitas Plantarum Plant Foods for Human Nutrition, vol.36, issue.3-4
DOI : 10.1007/BF01091191

A. Kimura, T. Fukuda, M. Zhang, S. Motoyama, N. Maruyama et al., Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean???French Bean 7S Globulin Exhibits Excellent Properties, Journal of Agricultural and Food Chemistry, vol.56, issue.21, pp.10273-10282, 2008.
DOI : 10.1021/jf801721b

Z. Cserhalmi, B. Czukor, and I. Gajzago-schuster, Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions. Acta alimentaria, pp.357-63, 1998.

S. Pérez, J. Vereijken, G. Koningsveld, H. Gruppen, and A. Voragen, Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus), Journal of Food Science, vol.68, issue.1, pp.98-103, 2005.
DOI : 10.1111/j.1365-2621.2005.tb09029.x

O. Lawal, K. Adebowale, B. Ogunsanwo, O. Sosanwo, and S. Bankole, On the functional properties of globulin and albumin protein fractions and flours of African locust bean (), Food Chemistry, vol.92, issue.4, pp.681-91, 2005.
DOI : 10.1016/j.foodchem.2004.08.043

J. Kinsella, Functional properties of soy proteins, Journal of the American Oil Chemists??? Society, vol.9, issue.3, pp.242-58, 1979.
DOI : 10.1007/BF02671468

I. Chapitre, Comportement des protéines de pois vis-à-vis de la réticulation enzymatique Résultats et discussion : à l'état natif

S. Tian, W. Kyle, and D. Small, Pilot scale isolation of proteins from field peas (Pisum sativum L.) for use as food ingredients, International Journal of Food Science and Technology, vol.57, issue.1, pp.33-42, 1999.
DOI : 10.1046/j.1365-2621.1999.00236.x

Y. Umezawa, T. Ohtsuka, K. Yokoyama, and N. Nio, Comparison of Enzymatic Properties of Microbial Transglutaminase from Streptomyces sp. Food Science and Technology Research, pp.113-121, 2002.

P. Rossa, D. Sà, E. Burin, V. Bordignon-luiz, and M. , Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT -Food Science and Technology, pp.29-34, 2011.

C. Schafer, C. Zacherl, K. Engel, S. Neidhart, and R. Carle, Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins, Innovative Food Science & Emerging Technologies, vol.8, issue.2, pp.269-78, 2007.
DOI : 10.1016/j.ifset.2007.01.005

J. Flanagan and R. Fitzgerald, Characterisation and quantification of the reaction(s) catalysed by transglutaminase using the o-phthaldialdehyde reagent, Nahrung/Food, vol.47, issue.3, pp.207-219, 2003.
DOI : 10.1002/food.200390047

C. Gan, L. Cheng, and A. Easa, Assessment of Cross-Linking in Combined Cross-Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction, Journal of Food Science, vol.8, issue.2, pp.141-147, 2009.
DOI : 10.1111/j.1750-3841.2009.01053.x

C. Larre, Z. Kedzior, M. Chenu, G. Viroben, and J. Gueguen, Action of transglutaminase on an 11 S seed protein (pea legumin): influence of the substrate conformation, Journal of Agricultural and Food Chemistry, vol.40, issue.7, pp.1121-1127, 1992.
DOI : 10.1021/jf00019a006

C. Larre, M. Chiarello, S. Dudek, M. Chenu, and J. Gueguen, Action of transglutaminase on the constitutive polypeptides of pea legumin, Journal of Agricultural and Food Chemistry, vol.41, issue.11, pp.1816-1836, 1993.
DOI : 10.1021/jf00035a002

D. Jong, G. Wijngaards, G. Boumans, H. Koppelman, S. Hessing et al., Purification and substrate specificity of transglutaminases from blood and Streptoverticillium mobaraense

M. Nonaka, H. Tanaka, A. Okiyama, M. Motoki, H. Ando et al., Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms

L. Lim, Y. Mine, and M. Tung, Transglutaminase Cross-Linked Egg White Protein Films:?? Tensile Properties and Oxygen Permeability, Journal of Agricultural and Food Chemistry, vol.46, issue.10, pp.4022-4031, 1998.
DOI : 10.1021/jf980567n

Y. Matsumura, Y. Chanyongvorakul, Y. Kumazawa, T. Ohtsuka, and T. Mori, Enhanced susceptibility to transglutaminase reaction of ??-lactalbumin in the molten globule state, Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol.1292, issue.1
DOI : 10.1016/0167-4838(95)00197-2

H. Sakamoto, Y. Kumazawa, and M. Motoki, Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions, Journal of Food Science, vol.56, issue.4, pp.866-71, 1994.
DOI : 10.1111/j.1365-2621.1992.tb11302.x

K. Schwenke, Reflections about the functional potential of legume proteins A Review, Nahrung/Food, vol.45, issue.6
DOI : 10.1002/1521-3803(20011001)45:6<377::AID-FOOD377>3.0.CO;2-G

I. Chapitre, Comportement des protéines de pois vis-à-vis la réticulation enzymatique Résultats et discussion : à l'état dénaturé

T. Aaltonen, I. Huumonen, and P. Myllärinen, Controlled transglutaminase treatment in Edam cheese-making, International Dairy Journal, vol.38, issue.2, pp.179-182, 2014.
DOI : 10.1016/j.idairyj.2013.12.004

F. H. Abd-rabo, S. M. Ei-dieb, A. M. Abd-ei-fattah, and S. S. Sakr, Natural state changes of cows' and buffaloes' milk proteins induced by microbial transglutaminase, J Am Sci, vol.6, issue.9, pp.612-620, 2010.

A. P. Adebiyi and R. E. Aluko, Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate, Food Chemistry, vol.128, issue.4, pp.902-908, 2011.
DOI : 10.1016/j.foodchem.2011.03.116

J. Adler-nissen, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid, Journal of Agricultural and Food Chemistry, vol.27, issue.6, pp.1256-1262, 1979.
DOI : 10.1021/jf60226a042

H. Ando, M. Adachi, K. Umeda, A. Matsuura, M. Nonaka et al., Purification and characteristics of a novel transglutaminase derived from microorganisms, Agricultural and Biological Chemistry, vol.53, issue.10, pp.2613-2617, 1989.

S. N. Anuradha and V. Prakash, Altering functional attributes of proteins through cross linking by transglutaminase ??? A case study with whey and seed proteins, Food Research International, vol.42, issue.9, pp.1259-1265, 2009.
DOI : 10.1016/j.foodres.2009.06.012

H. Babin and E. Dickinson, Influence of transglutaminase treatment on the thermoreversible gelation of gelatin, Food Hydrocolloids, vol.15, issue.3, pp.271-276, 2001.
DOI : 10.1016/S0268-005X(01)00025-X

R. W. Baker and H. K. Lonsdale, Controlled release: mechanisms and rates. Controlled release of biologically active agents, pp.15-71, 1974.

A. Basman, H. Köksel, and P. K. Ng, Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends, Journal of Food Science, vol.64, issue.7, pp.2654-2658, 2002.
DOI : 10.1111/j.1365-2621.2002.tb08794.x

C. Berkland, M. King, A. Cox, K. Kim, and D. W. Pack, Precise control of PLG microsphere size provides enhanced control of drug release rate, Journal of Controlled Release, vol.82, issue.1, pp.137-147, 2002.
DOI : 10.1016/S0168-3659(02)00136-0

R. S. Bhatty, Albumin proteins of eight edible grain legume species. Electrophoretic patterns and amino acid composition, Journal of Agricultural and Food Chemistry, vol.30, issue.3, pp.620-622, 1982.
DOI : 10.1021/jf00111a057

M. P. Bönisch, M. Huss, K. Weitl, and U. Kulozik, Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties, International Dairy Journal, vol.17, issue.11, pp.1360-1371, 2007.
DOI : 10.1016/j.idairyj.2007.01.019

J. I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor et al., Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques, Food Research International, vol.43, issue.2, pp.537-546, 2010.
DOI : 10.1016/j.foodres.2009.07.021

R. Casey, The genetics of pea seed storage proteins, Qualitas Plantarum Plant Foods for Human Nutrition, vol.141, issue.3, pp.281-295, 1982.
DOI : 10.1007/BF01108636

R. Casey and M. N. Short, Variation in amino acid composition of legumin from Pisum, Phytochemistry, vol.20, issue.1, pp.21-23, 1981.
DOI : 10.1016/0031-9422(81)85210-7

H. Chambi and C. Grosso, Edible films produced with gelatin and casein cross-linked with transglutaminase, Food Research International, vol.39, issue.4, pp.458-466, 2006.
DOI : 10.1016/j.foodres.2005.09.009

C. P. Champagne and P. Fustier, Microencapsulation for the improved delivery of bioactive compounds into foods, Current Opinion in Biotechnology, vol.18, issue.2, pp.184-190, 2007.
DOI : 10.1016/j.copbio.2007.03.001

Y. Chang, S. Shiau, F. Chen, and F. Lin, Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar, LWT - Food Science and Technology, vol.44, issue.4, pp.1107-1112, 2011.
DOI : 10.1016/j.lwt.2010.10.020

L. Chen, G. E. Remondetto, and M. Subirade, Food protein-based materials as nutraceutical delivery systems, Trends in Food Science & Technology, vol.17, issue.5, pp.272-283, 2006.
DOI : 10.1016/j.tifs.2005.12.011

L. Chen and M. Subirade, Elaboration and Characterization of Soy/Zein Protein Microspheres for Controlled Nutraceutical Delivery, Biomacromolecules, vol.10, issue.12, pp.3327-3334, 2009.
DOI : 10.1021/bm900989y

Y. H. Cho, H. K. Shim, and J. Park, Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins, Journal of Food Science, vol.63, issue.8, pp.2717-2723, 2003.
DOI : 10.1016/S0140-6736(95)91035-2

F. Cournarie, M. Savelli, V. R. Rosilio, F. O. Bretez, C. Vauthier et al., Insulin-loaded W/O/W multiple emulsions: comparison of the performances of systems prepared with medium-chain-triglycerides and fish oil, European Journal of Pharmaceutics and Biopharmaceutics, vol.58, issue.3, pp.477-482, 2004.
DOI : 10.1016/j.ejpb.2004.03.024

I. Crévieu, S. Berot, and J. Guéguen, Large scale procedure for fractionation of albumins and globulins from pea seeds, Food / Nahrung, vol.40, issue.5, pp.237-244, 1996.
DOI : 10.1002/food.19960400502

R. D. Croy, J. Gatehouse, M. Evans, I. Boulter, and D. , Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.), Planta, vol.5, issue.1, pp.57-63, 1980.
DOI : 10.1007/BF00385442

R. R. Croy, M. S. Hoque, J. A. Gatehouse, and D. Boulter, L). Purification and some properties, Biochemical Journal, vol.218, issue.3, pp.795-803, 1984.
DOI : 10.1042/bj2180795

R. R. Croy, J. A. Gatehouse, I. M. Evans, and D. Boulter, Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.), Planta, vol.79, issue.1, pp.49-56, 1980.
DOI : 10.1007/BF00385441

Z. Cserhalmi, B. Czukor, and I. Gajzago-schuster, Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions, Acta alimentaria, vol.27, issue.4, pp.357-363, 1998.

S. Damodaran, Amino acids, peptides, and proteins : In Food Chemistry, pp.321-429, 1996.

L. H. De-barros-soares, F. Assmann, and M. A. Záchia-ayub, Purification and properties of a transglutaminase produced by a Bacillus circulans strain isolated from the Amazon environment, Biotechnology and Applied Biochemistry, vol.37, issue.3, pp.295-299, 2003.
DOI : 10.1042/BA20020110

D. Jong, G. A. Koppelman, and S. J. , Transglutaminase catalyzed reactions: impact on food applications, Journal of Food Science, vol.67, issue.8, pp.2798-2806, 2002.

E. Derbyshire, D. J. Wright, and D. Boulter, Legumin and vicilin, storage proteins of legume seeds, Phytochemistry, vol.15, issue.1, pp.3-24, 1976.
DOI : 10.1016/S0031-9422(00)89046-9

Y. Ding, M. M. Veeman, and W. L. Adamowicz, Functional food choices: Impacts of trust and health control beliefs on Canadian consumers??? choices of canola oil, Food Policy, vol.52, issue.0, pp.92-98, 2015.
DOI : 10.1016/j.foodpol.2014.12.002

M. Dube, C. Schäfer, S. Neidhart, and R. Carle, Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase, European Food Research and Technology, vol.60, issue.2, pp.287-299, 2007.
DOI : 10.1007/s00217-006-0401-2

A. S. Eissa, S. Bisram, and S. A. Khan, Polymerization and Gelation of Whey Protein Isolates at Low pH Using Transglutaminase Enzyme, Journal of Agricultural and Food Chemistry, vol.52, issue.14, pp.4456-4464, 2004.
DOI : 10.1021/jf0355304

A. S. Eissa and S. A. Khan, Acid-Induced Gelation of Enzymatically Modified, Preheated Whey Proteins, Journal of Agricultural and Food Chemistry, vol.53, issue.12, pp.5010-5017, 2005.
DOI : 10.1021/jf047957w

A. S. Eissa and S. A. Khan, Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme, Food Hydrocolloids, vol.20, issue.4, pp.543-547, 2006.
DOI : 10.1016/j.foodhyd.2005.07.005

A. O. Elzoghby, W. S. El-fotoh, and N. A. Elgindy, Casein-based formulations as promising controlled release drug delivery systems, Journal of Controlled Release, vol.153, issue.3, pp.206-216, 2011.
DOI : 10.1016/j.jconrel.2011.02.010

J. L. Emmert and D. H. Baker, Protein quality assessment of soy products, Nutrition Research, vol.15, issue.11, pp.1647-1656, 1995.
DOI : 10.1016/0271-5317(95)02035-5

M. Faergemand and K. B. Qvist, Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel, Food Hydrocolloids, vol.11, issue.3, pp.287-292, 1997.
DOI : 10.1016/S0268-005X(97)80058-6

Z. Fang and B. Bhandari, Encapsulation of polyphenols ??? a review, Trends in Food Science & Technology, vol.21, issue.10, pp.510-523, 2010.
DOI : 10.1016/j.tifs.2010.08.003

J. Flanagan and R. J. Fitzgerald, Characterisation and quantification of the reaction(s) catalysed by transglutaminase using the o-phthaldialdehyde reagent, Nahrung/Food, vol.47, issue.3, pp.207-212, 2003.
DOI : 10.1002/food.200390047

J. E. Folk, [127] Transglutaminase (guinea pig liver), Methods in Enzymology, pp.889-894, 1970.
DOI : 10.1016/0076-6879(71)17302-8

J. E. Folk and S. I. Chung, [46] Transglutaminases, Transglutaminases. Methods Enzymology, vol.113, pp.358-375, 1985.
DOI : 10.1016/S0076-6879(85)13049-1

H. Fuhrmeister and F. Meuser, Impact of processing on functional properties of protein products from wrinkled peas, Journal of Food Engineering, vol.56, issue.2-3, pp.119-129, 2003.
DOI : 10.1016/S0260-8774(02)00241-8

A. L. Gaspar and S. P. De-goes-favoni, Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review, Food Chemistry, vol.171, issue.0, pp.315-322, 2015.
DOI : 10.1016/j.foodchem.2014.09.019

J. A. Gatehouse, J. Gilroy, M. S. Hoque, and R. R. Croy, ), Biochemical Journal, vol.225, issue.1, pp.239-247, 1985.
DOI : 10.1042/bj2250239

J. A. Gatehouse, G. W. Lycett, R. R. Croy, and D. Boulter, L.), Biochemical Journal, vol.207, issue.3, pp.629-632, 1982.
DOI : 10.1042/bj2070629
URL : https://hal.archives-ouvertes.fr/hal-01000712

C. Gauche, P. L. Barreto, and M. T. Bordignon-luiz, Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods, LWT - Food Science and Technology, vol.43, issue.2, pp.214-219, 2010.
DOI : 10.1016/j.lwt.2009.08.009

J. A. Gerrard, S. E. Fayle, P. A. Brown, K. H. Sutton, L. Simmons et al., Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough, Journal of Food Science, vol.62, issue.6, pp.782-786, 2001.
DOI : 10.1007/s002530050554

A. Gharsallaoui, G. Roudaut, L. Beney, O. Chambin, A. E. Voilley et al., Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water, Food Chemistry, vol.132, issue.4, pp.1713-1720, 2012.
DOI : 10.1016/j.foodchem.2011.03.028

A. Gharsallaoui, R. M. Saurel, O. Chambin, and A. E. Voilley, Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying, Food and Bioprocess Technology, vol.66, issue.2???3, pp.2211-2221, 2012.
DOI : 10.1007/s11947-010-0497-z

S. Goämez-alonso, I. Hermosiän-gutieärrez, and E. Garciäa-romero, Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples, Journal of Agricultural and Food Chemistry, vol.55, issue.3, pp.608-613, 2007.
DOI : 10.1021/jf062820m

S. Gouin, Microencapsulation, Trends in Food Science & Technology, vol.15, issue.7-8, pp.7-8, 2004.
DOI : 10.1016/j.tifs.2003.10.005

M. Griffin, R. Casadio, and C. Bergamini, Transglutaminases: Nature???s biological glues, Biochemical Journal, vol.368, issue.2, pp.377-396, 2002.
DOI : 10.1042/bj20021234

D. O. Grigoriev and R. Miller, Mono- and multilayer covered drops as carriers, Current Opinion in Colloid & Interface Science, vol.14, issue.1, pp.48-59, 2009.
DOI : 10.1016/j.cocis.2008.03.003

J. Gueguen, Legume seed protein extraction, processing, and end product characteristics, Qualitas Plantarum Plant Foods for Human Nutrition, vol.36, issue.3-4, pp.3-4, 1983.
DOI : 10.1007/BF01091191

J. Gueguen, M. Chevalier, J. Barbot, and F. Schaeffer, Dissociation and aggregation of pea legumin induced by pH and ionic strength, Journal of the Science of Food and Agriculture, vol.63, issue.2, pp.167-182, 1988.
DOI : 10.1002/jsfa.2740440208

M. L. Ho, S. Z. Leu, J. F. Hsieh, and S. T. Jiang, Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum, Journal of Food Science, vol.58, issue.1, pp.76-80, 2000.
DOI : 10.1021/bi00701a018

P. Jackson, D. Boulter, and D. A. Thurman, A COMPARISON OF SOME PROPERTIES OF VICILIN AND LEGUMIN ISOLATED FROM SEEDS OF PISUM SATIVUM, VICIA FABA AND CICER ARIETINUM, New Phytologist, vol.27, issue.1, pp.25-33, 1969.
DOI : 10.1016/0003-9861(64)90441-2

D. Jaros, C. Partschefeld, T. Henle, and H. Rohm, TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS, Journal of Texture Studies, vol.10, issue.Jan/Feb, pp.113-155, 2006.
DOI : 10.1111/j.1745-4603.2006.00042.x

L. K. Karr-lilienthal, C. M. Grieshop, J. K. Spears, and G. C. Fahey, Amino Acid, Carbohydrate, and Fat Composition of Soybean Meals Prepared at 55 Commercial U.S. Soybean Processing Plants, Journal of Agricultural and Food Chemistry, vol.53, issue.6, pp.2146-2150, 2005.
DOI : 10.1021/jf048385i

M. Kieliszek and A. Misiewicz, Microbial transglutaminase and its application in the food industry. A review, Folia Microbiologica, vol.26, issue.3???4, pp.241-250, 2014.
DOI : 10.1007/s12223-013-0287-x

J. Kinsella, Functional properties of soy proteins, Journal of the American Oil Chemists??? Society, vol.9, issue.3, pp.242-258, 1979.
DOI : 10.1007/BF02671468

K. R. Kuhn, A. L. Cavallieri, and R. L. Da-cunha, Cold-set whey protein???flaxseed gum gels induced by mono or divalent salt addition, Food Hydrocolloids, vol.25, issue.5, pp.1302-1310, 2011.
DOI : 10.1016/j.foodhyd.2010.12.005

U. K. Laemmli, Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4, Nature, vol.244, issue.5259, pp.680-685, 1970.
DOI : 10.1038/227680a0

P. L. Lam and R. Gambari, Advanced progress of microencapsulation technologies: In vivo and in vitro models for studying oral and transdermal drug deliveries, Journal of Controlled Release, vol.178, pp.25-45, 2014.
DOI : 10.1016/j.jconrel.2013.12.028

O. S. Lawal, K. O. Adebowale, B. M. Ogunsanwo, O. A. Sosanwo, and S. A. Bankole, On the functional properties of globulin and albumin protein fractions and flours of African locust bean (), Food Chemistry, vol.92, issue.4, pp.681-691, 2005.
DOI : 10.1016/j.foodchem.2004.08.043

L. Gall, M. Gueguen, J. Seve, B. Quillien, and L. , L.), Journal of Agricultural and Food Chemistry, vol.53, issue.8, pp.3057-3064, 2005.
DOI : 10.1021/jf040314w
URL : https://hal.archives-ouvertes.fr/halshs-00134644

L. Gall, M. Quillien, L. Sève, B. Guéguen, J. Lallès et al., Weaned piglets display low gastrointestinal digestion of pea ( L.) lectin and pea albumin 2, Journal of Animal Science, vol.85, issue.11, pp.2972-2981, 2007.
DOI : 10.2527/jas.2006-795

S. J. Lee and M. Rosenberg, Preparation and properties of glutaraldehyde cross-linked whey protein-based microcapsules containing theophylline, Journal of Controlled Release, vol.61, issue.1-2, pp.123-136, 1999.
DOI : 10.1016/S0168-3659(99)00108-X

S. J. Lee and M. Rosenberg, Whey Protein-based Microcapsules Prepared by Double Emulsification and Heat Gelation, LWT - Food Science and Technology, vol.33, issue.2, pp.80-88, 2000.
DOI : 10.1006/fstl.1999.0619

S. Y. Lu, N. D. Zhou, Y. P. Tian, H. Z. Li, and J. Chen, PURIFICATION AND PROPERTIES OF TRANSGLUTAMINASE FROM STREPTOVERTICILLIUM MOBARAENSE, Journal of Food Biochemistry, vol.6, issue.2, pp.109-125, 2003.
DOI : 10.1007/s002530050554

F. B. Luciano and S. Arntfield, Use of transglutaminases in foods and potential utilization of plants as a transglutaminase sourceâ?, Review. Biotemas, vol.25, issue.4, pp.1-11, 2012.

M. F. Marcone, Y. Kakuda, and R. Y. Yada, Immunochemical examination of the surface physico-chemical properties of various dicotyledonous and monocotyledonous globulin seed storage proteins, Food Chemistry, vol.63, issue.1, pp.85-95, 1998.
DOI : 10.1016/S0308-8146(97)00168-4

M. F. Marcone, Y. Kakuda, and R. Y. Yada, Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization, Food Chemistry, vol.63, issue.2, pp.265-274, 1998.
DOI : 10.1016/S0308-8146(97)00159-3

N. K. Matta, J. A. Gatehouse, and D. Boulter, L. (Garden Pea)??? A Multi-Dimensional Gel Electrophoretic Study, Journal of Experimental Botany, vol.32, issue.6, pp.1295-1307, 1981.
DOI : 10.1093/jxb/32.6.1295
URL : https://hal.archives-ouvertes.fr/hal-00431804

D. J. Mcclements, E. A. Decker, and J. Weiss, Emulsion-Based Delivery Systems for Lipophilic Bioactive Components, Journal of Food Science, vol.28, issue.5, pp.109-124, 2007.
DOI : 10.1016/j.memsci.2004.12.013

D. J. Mcclements and Y. Li, Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components, Advances in Colloid and Interface Science, vol.159, issue.2, pp.213-228, 2010.
DOI : 10.1016/j.cis.2010.06.010

J. L. Mession, A. Assifaoui, P. Cayot, and R. Saurel, Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate, Food Hydrocolloids, vol.29, issue.2, pp.335-346, 2012.
DOI : 10.1016/j.foodhyd.2012.03.003

M. Motoki, H. Aso, K. Seguro, and N. Nio, -Casein Film Prepared Using Transglutaminase, Agricultural and Biological Chemistry, vol.51, issue.4, pp.993-996, 1987.
DOI : 10.1080/00021369.1987.10868166
URL : https://hal.archives-ouvertes.fr/in2p3-00025603

M. Motoki and Y. Kumazawa, Recent Research Trends in Transglutaminase Technology for Food Processing., Food Science and Technology Research, vol.6, issue.3, pp.151-160, 2000.
DOI : 10.3136/fstr.6.151

M. Motoki and N. Nio, Crosslinking Between Different Food Proteins by Transglutaminase, Journal of Food Science, vol.46, issue.14, pp.561-566, 1983.
DOI : 10.1111/j.1365-2621.1983.tb10790.x

M. Motoki, N. Nio, and K. Takinami, Functional properties of food proteins polymerized by transglutaminase, Agricultural and Biological Chemistry, vol.48, issue.5, pp.1257-1261, 1984.

M. Motoki, N. Nio, and K. Takinami, Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin, Agricultural and Biological Chemistry, vol.51, issue.1, pp.237-239, 1987.
DOI : 10.1080/00021369.1987.10867993

M. Motoki, K. Seguro, N. Nio, and K. Takinami, Glutamine-specific Deamidation of ?s1-Casein by Transglutaminase, Agricultural and Biological Chemistry, vol.50, issue.12, pp.3025-3030, 1986.

V. Nedovic, A. Kalusevic, V. Manojlovic, S. Levic, and B. Bugarski, An overview of encapsulation technologies for food applications, Procedia Food Science, vol.1, issue.0, pp.1806-1815, 2011.
DOI : 10.1016/j.profoo.2011.09.265

A. Nesterenko, I. Alric, F. Violleau, F. Silvestre, and V. Durrieu, The effect of vegetable protein modifications on the microencapsulation process, Food Hydrocolloids, vol.41, issue.0, pp.95-102, 2014.
DOI : 10.1016/j.foodhyd.2014.03.017

T. Nicolai, M. Britten, and C. Schmitt, ??-Lactoglobulin and WPI aggregates: Formation, structure and applications, Food Hydrocolloids, vol.25, issue.8, pp.1945-1962, 2011.
DOI : 10.1016/j.foodhyd.2011.02.006

N. Nio, M. Motoki, and K. Takinami, Gelation of casein and soybean globulins by transglutaminase, Agricultural and Biological Chemistry, vol.49, issue.8, pp.2283-2286, 1985.

N. Nio, M. Motoki, and K. Takinami, Gelation mechanism of protein solution by transglutaminase, Agricultural and Biological Chemistry, vol.50, issue.4, pp.851-855, 1986.

N. Nio, M. Motoki, and K. Takinami, Gelation of protein emulsion by transglutaminase, Agricultural and Biological Chemistry, vol.50, issue.6, pp.1409-1412, 1986.

M. Nonaka, Y. Matsuura, and M. Motoki, -independent Microbial Transglutaminase, Bioscience, Biotechnology, and Biochemistry, vol.60, issue.1, pp.131-133, 1996.
DOI : 10.1271/bbb.60.131
URL : https://hal.archives-ouvertes.fr/hal-01358644

M. Nonaka, H. Tanaka, A. Okiyama, M. Motoki, H. Ando et al., Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms, Agricultural and Biological Chemistry, vol.53, issue.10, pp.2619-2623, 1989.

T. Ohtsuka, A. Sawa, R. Kawabata, N. Nio, and M. Motoki, Substrate Specificities of Microbial Transglutaminase for Primary Amines, Journal of Agricultural and Food Chemistry, vol.48, issue.12, pp.6230-6233, 2000.
DOI : 10.1021/jf000302k

O. Kane, F. E. Happe, R. P. Vereijken, J. M. Gruppen, H. Van-boekel et al., Heat-Induced Gelation of Pea Legumin:?? Comparison with Soybean Glycinin, Journal of Agricultural and Food Chemistry, vol.52, issue.16, pp.5071-5078, 2004.
DOI : 10.1021/jf035215h

O. Kane, F. E. Vereijken, J. M. Gruppen, H. Van-boekel, and M. A. , L., Journal of Food Science, vol.50, issue.16, pp.132-137, 2005.
DOI : 10.1111/j.1365-2621.2005.tb07073.x
URL : https://hal.archives-ouvertes.fr/hal-00758186

T. B. Osborne, The Vegetable Proteins, 1924.
DOI : 10.5962/bhl.title.28342

Y. J. Owusu@bulletansah and S. M. Mccurdy, Pea proteins: A review of chemistry, technology of production, and utilization, Food Reviews International, vol.54, issue.5, pp.103-134, 1991.
DOI : 10.1080/87559129109540903

E. M. Papalamprou, G. I. Doxastakis, C. G. Biliaderis, and V. Kiosseoglou, Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates, Food Hydrocolloids, vol.23, issue.2, pp.337-343, 2009.
DOI : 10.1016/j.foodhyd.2008.03.006

P. Plietz, G. Damaschun, J. J. Müller, and K. Schwenke, The Structure of 11-S Globulins from Sunflower and Rape Seed. A Small-Angle X-Ray Scattering Study, European Journal of Biochemistry, vol.175, issue.2, pp.315-320, 1983.
DOI : 10.1107/S0021889877013879

A. Rangel, G. B. Domont, C. Pedrosa, and S. R. Ferreira, ) and Cowpea Protein Isolate, Journal of Agricultural and Food Chemistry, vol.51, issue.19, pp.5792-5797, 2003.
DOI : 10.1021/jf0340052

A. L. Riblett, T. J. Herald, K. A. Schmidt, and K. A. Tilley, Characterization of ??-Conglycinin and Glycinin Soy Protein Fractions from Four Selected Soybean Genotypes, Journal of Agricultural and Food Chemistry, vol.49, issue.10, pp.4983-4989, 2001.
DOI : 10.1021/jf0105081

P. N. Rossa, E. M. De-sà, V. M. Burin, and M. T. Bordignon-luiz, Optimization of microbial transglutaminase activity in ice cream using response surface methodology, LWT - Food Science and Technology, vol.44, issue.1, pp.29-34, 2011.
DOI : 10.1016/j.lwt.2010.06.013

G. P. Savage and S. Deo, The nutritional value of peas (Pisum sativum). A literature review, Nutr. Abst. Rev, vol.59, pp.66-83, 1989.

C. Schafer, M. Schott, F. Brandl, S. Neidhart, and R. Carle, Identification and Quantification of ??-(??-Glutamyl)lysine in Digests of Enzymatically Cross-Linked Leguminous Proteins by High-Performance Liquid Chromatography???Electrospray Ionization Mass Spectrometry (HPLC-ESI-MS), Journal of Agricultural and Food Chemistry, vol.53, issue.8, pp.2830-2837, 2005.
DOI : 10.1021/jf048190a

D. Serafini-fracassini, D. Duca, and S. , Transglutaminases: Widespread Cross-linking Enzymes in Plants, Annals of Botany, vol.102, issue.2, pp.145-152, 2008.
DOI : 10.1093/aob/mcn075

P. J. Shand, H. Ya, Z. Pietrasik, and P. Wanasundara, Physicochemical and textural properties of heat-induced pea protein isolate gels, Food Chemistry, vol.102, issue.4, pp.1119-1130, 2007.
DOI : 10.1016/j.foodchem.2006.06.060

P. J. Shand, H. Ya, Z. Pietrasik, and P. K. Wanasundara, Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels, Food Chemistry, vol.107, issue.2, pp.692-699, 2008.
DOI : 10.1016/j.foodchem.2007.08.095

R. Sharma, P. C. Lorenzen, and K. B. Qvist, Influence of transglutaminase treatment of skim milk on the formation of ??-(??-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking, International Dairy Journal, vol.11, issue.10, pp.785-793, 2001.
DOI : 10.1016/S0958-6946(01)00096-6

M. P. Silvestre, Review of methods for the analysis of protein hydrolysates, Food Chemistry, vol.60, issue.2, pp.263-271, 1997.
DOI : 10.1016/S0308-8146(96)00347-0

J. Stangierski, R. Rezler, and G. Lesnierowski, Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase, Journal of Food Engineering, vol.141, issue.0, pp.13-19, 2014.
DOI : 10.1016/j.jfoodeng.2014.05.005

X. D. Sun and S. D. Arntfield, Gelation properties of salt-extracted pea protein induced by heat treatment, Food Research International, vol.43, issue.2, pp.509-515, 2010.
DOI : 10.1016/j.foodres.2009.09.039

X. D. Sun and S. D. Arntfield, Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking, Food Hydrocolloids, vol.25, issue.1, pp.25-31, 2011.
DOI : 10.1016/j.foodhyd.2010.05.002

S. I. Suzuki, Y. Izawa, K. Kobayashi, Y. Eto, S. Yamanaka et al., Purification and Characterization of Novel Transglutaminase from Bacillus subtilis Spores, Bioscience, biotechnology, and biochemistry, issue.11, pp.64-2344, 2000.

S. Tian, W. S. Kyle, and D. M. Small, Pilot scale isolation of proteins from field peas (Pisum sativum L.) for use as food ingredients, International Journal of Food Science and Technology, vol.57, issue.1, pp.33-39, 1999.
DOI : 10.1046/j.1365-2621.1999.00236.x

G. Tsai, S. Lin, and S. Jiang, Transglutaminase from Streptoverticillium ladakanum and application to minced fish product, Journal of Food Science, vol.56, issue.6, pp.1234-1238, 1996.
DOI : 10.1016/0020-711X(90)90077-G

E. N. Tzitzikas, J. Vincken, J. De-groot, H. Gruppen, and R. G. Visser, Genetic Variation in Pea Seed Globulin Composition, Journal of Agricultural and Food Chemistry, vol.54, issue.2, pp.425-433, 2006.
DOI : 10.1021/jf0519008

Y. Umezawa, T. Ohtsuka, K. Yokoyama, and N. Nio, Comparison of Enzymatic Properties of Microbial Transglutaminase from Streptomyces sp., Food Science and Technology Research, vol.8, issue.2, pp.113-118, 2002.
DOI : 10.3136/fstr.8.113

D. J. Walsh, D. Cleary, E. Mccarthy, S. Murphy, and R. J. Fitzgerald, Modification of the nitrogen solubility properties of soy protein isolate following proteolysis and transglutaminase cross-linking, Food Research International, vol.36, issue.7, pp.677-683, 2003.
DOI : 10.1016/S0963-9969(03)00017-6

H. Yasueda, Y. Kumazawa, and M. Motoki, ), Bioscience, Biotechnology, and Biochemistry, vol.58, issue.11, pp.58-2041, 1994.
DOI : 10.1271/bbb.58.2041