Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. School of Biology and Food Engineering Guangdong University of Petrochemical Technology Maoming China
Funder
National Basic Research Program of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11155
Reference52 articles.
1. Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review
2. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa
3. Structure and property changes of soybean protein isolates resulted from the glycation and cross-linking by transglutaminase and a degraded chitosan
4. Stirring greatly improves transglutaminase-induced gelation of soy protein-stabilized emulsions
5. Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology
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