Study on the functional properties of soybean protein isolate cross-linked with gelatin by microbial transglutaminase

International Journal of Food Properties

Volumn 16, Issue 6, 2013, Pages 1257-1270

  Zhang, Yi Ning ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cross linking; Functional property; Gelatin; Soybean protein isolates; Transglutaminase

Indexed keywords

EMULSIFYING STABILITIES; ENZYMATIC DIGESTIBILITY; FUNCTIONAL PROPERTIES; GELATIN; MICROBIAL TRANSGLUTAMINASE; SINGLE-FACTOR EXPERIMENTS; SOYBEAN PROTEIN ISOLATES; TRANSGLUTAMINASES;

EMULSIFICATION; HYDROXYPROLINE;

PROTEINS;

GLYCINE MAX;

EID: 84878423494     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.583705     Document Type: Article

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