Improvement of CaSO4-Induced Gelation Properties of Soybean Protein Isolate by Pre-crosslinking with Transglutaminase

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...

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Bibliographic Details
Main Authors: Yuqi WANG, Kaiyun LUO, Xufeng WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-05-01
Series:Shipin gongye ke-ji
Subjects:
soy protein isolate
transglutaminase
pre-crosslinking
gel property
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070217

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