Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose

Food Research International

Volumn 42, Issue 10, 2009, Pages 1373-1380

  Gan, Chee Yuen ^a   Latiff, Aishah A ^a   Cheng, Lai Hoong ^b   Easa, Azhar Mat ^b  

^a SCHOOL OF PHYSICS   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Cross linking; Maillard reaction; Microbial transglutaminase; Ribose; Soy protein isolate gels

Indexed keywords

FLOW BEHAVIOURS; INCUBATION PERIODS; MAILLARD; MAILLARD REACTION; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PARTICLE SHAPE; PROTEIN ANALYSIS; PROTEIN FRACTIONS; PROTEIN NETWORK; REDUCING SUGARS; RHEOLOGICAL STUDIES; RIBOSE; SDS-PAGE; SOY PROTEIN; SOY PROTEIN ISOLATE GELS; SOY PROTEIN ISOLATES; SUGAR SOLUTIONS;

AMINO ACIDS; CHEMICAL REACTIONS; DIFFUSERS (OPTICAL); GELATION; GELS; INTERCHANGES; SUGAR (SUCROSE);

SCAFFOLDS;

GLYCINE MAX;

EID: 70349769186     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.001     Document Type: Article

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