Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

The effects of protein-glutaminase (PG) on calcium sulphate (CaSO<sub>4</sub>)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidati...

Full description

Bibliographic Details
Main Authors: Xin Li, Liwei Fu, Zhiyong He, Maomao Zeng, Qiuming Chen, Fang Qin, Zhaojun Wang, Jie Chen
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Molecules
Subjects:
soy protein isolates
protein-glutaminase
calcium sulphate-induced gels
aggregation
Online Access:https://www.mdpi.com/1420-3049/28/4/1752

Internet

https://www.mdpi.com/1420-3049/28/4/1752

Similar Items