Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

Journal of the science of food and agriculture

Volumn 96, Issue 10, 2016, Pages 3559-3566

  Qin, Xin Sheng ^a   Luo, Shui Zhong ^a   Cai, Jing ^a   Zhong, Xi Yang ^a   Jiang, Shao Tong ^a   Zheng, Zhi ^a   Zhao, Yan Yan ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

gel properties; microbial transglutaminase; microwave; soybean protein isolate; wheat gluten

Indexed keywords

DIPEPTIDE; EPSILON-(GAMMA-GLUTAMYL)-LYSINE; GEL; GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN PROTEIN; WATER;

CHEMISTRY; GEL; MICROWAVE RADIATION; WHEAT;

DIPEPTIDES; GELS; GLUTENS; MICROWAVES; SOYBEAN PROTEINS; TRANSGLUTAMINASES; TRITICUM; WATER;

EID: 84973636374     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7541     Document Type: Article

References (53)