Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment
Author:
Affiliation:
1. Department of Biological Chemistry, Yamaguchi University, Yamaguchi 753, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960302d
Reference30 articles.
1. APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase
2. Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties
3. DEAMIDATED GLUTEN: A POTENTIAL FORTIFIER FOR FRUIT JUICES
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