Gelation and in vitro digestibility of soybean protein isolate treated by a ternary system containing horseradish peroxidase, glucose oxidase, and glucose

International Journal of Food Properties

Volumn 17, Issue 10, 2014, Pages 2284-2297

  Jiang, Pan ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cross linking; Gelation property; Glucose oxidase; Horseradish peroxidase; In vitro digestibility; Soybean protein isolate

Indexed keywords

GELATION; GLUCOSE; GLUCOSE OXIDASE; MICROSTRUCTURAL EVOLUTION; PROTEINS; TERNARY SYSTEMS;

ENHANCED HARDNESS; GELATION PROPERTIES; HORSE-RADISH PEROXIDASE; IN-VITRO; MICROSTRUCTURAL FEATURES; PROTEIN POLYMERS; REACTION TEMPERATURE; SOYBEAN PROTEIN ISOLATES;

GLUCOSE SENSORS;

EID: 84904489295     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.798737     Document Type: Article

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