Effects of high-pressure and transglutaminase, individually and simultaneously applied, on pea and soy protein isolates-Reference-Cited by-同舟云学术

Effects of high-pressure and transglutaminase, individually and simultaneously applied, on pea and soy protein isolates

Published:2023 Issue:5 Volume:1 Page:696-708
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Neto Queirós Rui Pedro¹^ORCID,Cruz Pinto Carlos Alberto²^ORCID,Lopes-da-Silva José António²^ORCID,Alexandre Saraiva Jorge Manuel²^ORCID

Affiliation:

1. Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Treviño, 6, 09001 Burgos, Spain

2. LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal

Abstract

Microbial transglutaminase (MTG) can improve proteins’ properties. High pressure processing (HPP) enhances MTG accessibility due to conformation changes in pea and soy proteins. When combined, MTG and HPP can have synergistic/antagonistic effects.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00039G

Reference50 articles.

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