Gel-forming ability and radical-scavenging activity of soy protein hydrolysate treated with transglutaminase

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Fan, Junfeng ^a   Saito, Masayoshi ^b   Yanyan, Zhang ^a   Szesze, Tan ^a   Wang, Lijun ^c   Tatsumi, Eizo ^b   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c Beijing Agricultural College ^*

Author keywords

Gel forming ability; Peptide; Radical scavenging activity; Transglutaminase

Indexed keywords

GLYCINE MAX;

EID: 13844266970     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09027.x     Document Type: Article

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