Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and maillard reaction

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Gan, C Y ^a   Cheng, L H ^a   Easa, A M ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Combined cross linking agents; Maillard reaction; Microbial transglutaminase; Ribose induced Maillard cross linking; Soy protein isolate

Indexed keywords

AMINO ACID; CROSS LINKING REAGENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; RIBOSE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; GEL; GLYCATION; ISOLATION AND PURIFICATION; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS;

AMINO ACIDS; CROSS-LINKING REAGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; MAILLARD REACTION; RIBOSE; SOYBEAN PROTEINS; TRANSGLUTAMINASES;

GLYCINE MAX;

EID: 62549155305     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01053.x     Document Type: Article

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