Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

Food and Bioprocess Technology

Volumn 10, Issue 5, 2017, Pages 866-874

  Qin, Xin Sheng ^a   Chen, Sa Sa ^a   Li, Xing Jiang ^a   Luo, Shui Zhong ^a   Zhong, Xi Yang ^a   Jiang, Shao Tong ^a   Zhao, Yan Yan ^a   Zheng, Zhi ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gel properties; Microbial transglutaminase; Soy protein isolate; Ultrahigh pressure; Wheat gluten

Indexed keywords

AMINO ACIDS; COVALENT BONDS; CROSSLINKING; GELATION; MIXTURES; PROTEINS; SULFUR COMPOUNDS;

GEL PROPERTIES; MICROBIAL TRANSGLUTAMINASE; SOY PROTEIN ISOLATES; ULTRAHIGH PRESSURE; WHEAT GLUTEN;

HYDROPHOBICITY;

EID: 85009936545     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1864-9     Document Type: Article

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