Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate-Reference-Cited by-同舟云学术

Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate

Published:2022-10-25 Issue:43 Volume:70 Page:13969-13978
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zheng Nan¹^ORCID,Long Mengfei¹,Zhang Zehua¹,Zan Qijia¹,Osire Tolbert²,Zhou Huimin¹,Xia Xiaole¹^ORCID

Affiliation:

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu214122, People’s Republic of China

2. Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, Guangdong518172, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

Central University Basic Research Fund of China

Jiangsu Science and Technology Department

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06063

Reference43 articles.

1. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

2. Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

3. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

4. Combinatorial engineering for efficient production of protein-glutaminase in Bacillus subtilis

5. Protein-glutaminase: Research progress and prospect in food manufacturing

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