Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran-Reference-Cited by-同舟云学术

Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran

Published:2013-11-11 Issue:4 Volume:49 Page:976-982
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Jinbo¹,Wu Nana¹²,Yang Xiaoquan¹³,He Xiuting¹,Guo Jian¹,Zhu Jianhua⁴

Affiliation:

1. Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China

2. Academy of State Administration of Grain; Beijing 100037 China

3. State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China

4. Yingdong Food Science and Technology College; Shaoguan College; Shaoguan 512005 Guangdong China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference44 articles.

1. Influence of sugars on higher pressure induced gelation of skin milk dispersions;Abbasi;Food Hydrocolloids,2001

2. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations;Akhtar;Colloid and Surface B: Biointerface,2003

3. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

4. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure;Berg;Food Hydrocolloids,2007

5. Texture profile analysis;Bourne;Food Technology,1978

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review;Critical Reviews in Food Science and Nutrition;2022-01-28

2. Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase;LWT;2022-01

3. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products;Food Chemistry;2021-10

4. Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu;LWT;2021-03

5. Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates;CyTA - Journal of Food;2015-01-06