Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor

Journal of the Science of Food and Agriculture

Volumn 98, Issue 10, 2018, Pages 3843-3850

  Quan, Wei ^a   Zhang, Chong ^a   Zheng, Meixia ^a   Lu, Zhaoxin ^a   Lu, Fengxia ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

cross linking; protein film; small laccase; whey protein isolate

Indexed keywords

CROSS LINKING REAGENT; FUNGAL PROTEIN; LACCASE; MILK PROTEIN;

BIOCATALYSIS; CHEMISTRY; DEVICES; ENZYMOLOGY; FOOD PACKAGING; INFRARED SPECTROSCOPY; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; STREPTOMYCES COELICOLOR;

BIOCATALYSIS; CROSS-LINKING REAGENTS; FOOD PACKAGING; FUNGAL PROTEINS; LACCASE; MILK PROTEINS; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STREPTOMYCES COELICOLOR;

EID: 85043353841     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8900     Document Type: Article

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