Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 218-225

  Jiang, Yan ^a,b   Tang, Chuan He ^a   Wen, Qi Biao ^a   Li, Lin ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GUANGDONG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cross linking; Mechanical property; Protein films; Soy protein isolate (SPI); Transglutaminase (TGase)

Indexed keywords

AGGLOMERATION; CROSSLINKING; ENZYME KINETICS; MECHANICAL PROPERTIES; PH EFFECTS; PROTEINS; SOLUTIONS;

PROTEIN FILMS; SOY PROTEIN ISOLATE (SPI); TRANSGLUTAMINASE;

FOOD PROCESSING;

GLYCINE MAX;

EID: 34147189558     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.11.002     Document Type: Article

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