Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay

Journal of Food Engineering

Volumn 115, Issue 1, 2013, Pages 33-40

  Jin, Minfeng ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Dynamic rheology; Enzymatic cross linking; Nanocomposite; Protein coated nanoclay; Soy protein

Indexed keywords

BIO-NANOCOMPOSITE; DYNAMIC RHEOLOGY; ELASTIC PROPERTIES; ENZYMATIC CROSS-LINKING; GELATION TIME; INTERCALATED MONTMORILLONITE; MICROBIAL TRANSGLUTAMINASE (MTGASE); NANO CLAYS; NANOCOMPOSITE SYSTEMS; SOY PROTEIN; TRANSGLUTAMINASES;

CLAY MINERALS; COATINGS; ELASTICITY; GELATION; NANOCOMPOSITES; PROTEINS; RHEOLOGY; SODIUM CHLORIDE;

HYDROGELS;

GLYCINE MAX;

EID: 84869502021     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.09.016     Document Type: Article

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