Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu-Reference-Cited by-同舟云学术

Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu

Published:2019 Issue:9 Volume:10 Page:5485-5497
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhu Jierui¹²³⁴⁵,Deng Han¹²³⁴⁵,Yang Anshu¹²³⁴⁵^ORCID,Wu Zhihua¹²³⁴⁵^ORCID,Li Xin¹²³⁴,Tong Ping¹²³⁴^ORCID,Chen Hongbing¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang 330047

4. China

5. Sino-German Joint Research Institute

Abstract

This paper investigated the effect of MTGase cross-linking on the structure of soymilk protein and the improvement of physicochemical properties, digestibility and potential allergenicity of traditional tofu.

Funder

National Natural Science Foundation of China

National High-tech Research and Development Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01118H

Reference65 articles.

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5. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality

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