Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of <i>Lentinus edodes</i> Protein Fraction

Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of <i>Lentinus edodes</i> Protein Fraction

<i>Lentinula edodes</i> has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and functional properties of <...

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Bibliographic Details
Main Authors:	Shan-shan Wu, Wei Han, Yan-fen Cheng, Shao-jun Yun, Ming-chang Chang, Fei-er Cheng, Jin-ling Cao, Cui-ping Feng
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Series:	Foods
Subjects:	<i>Lentinus edodes</i> protein fraction TGase glycosylation physicochemical and functional properties
Online Access:	https://www.mdpi.com/2304-8158/12/9/1849

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