Improvement of CaSO4-Induced Gelation Properties of Soybean Protein Isolate by Pre-crosslinking with Transglutaminase
Enzymatic modification can effectively improve the gel property of soybean protein. In order to study the effect of transglutaminase (TGase) pre-crosslinking on the properties of salt induced soy protein isolate (SPI) gel, SPI dispersions with different crosslinking degree were prepared by controlli...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070217 |