Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles

LWT

Volumn 42, Issue 1, 2009, Pages 174-179

  Gan, Chee Yuen ^a   Ong, Wen Hwei ^a   Wong, Lee Min ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

"Maillard cross linkings"; In vitro starch hydrolysis; Microbial transglutaminase; Protein cross linkings; Ribose induced Maillard reaction; Soy protein isolate; Yellow noodles

Indexed keywords

AMINO ACIDS; ELASTICITY; GLYCOSYLATION; PHYSICAL PROPERTIES; PROTEINS; STARCH; TENSILE STRENGTH;

"MAILLARD CROSS-LINKING"; CROSS LINKING; IN-VITRO; IN-VITRO STARCH HYDROLYSIS; MAILLARD; MICROBIAL TRANSGLUTAMINASE; PROTEIN CROSSLINKING; RIBOSE-INDUCED MAILLARD REACTIONS; SOY PROTEIN ISOLATES; STARCH HYDROLYSIS; YELLOW NOODLE;

HYDROLYSIS;

GLYCINE MAX;

EID: 52949154634     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.004     Document Type: Article

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