Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology

Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology

Background and objective: Lysine-glutamine crosslink formation catalyzed by microbial transglutaminase is supposed to affect improvement of lysine availability in wheat bread. Present study is done to investigate the effect of microbial transglutaminase and fermentation type in improvement of the ly...

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Bibliographic Details
Main Authors: Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Seyyed Ali Yasini, Mohammad Hossein Azizi, Somayeh Mousavi Nodoushan
Format: Article
Language:English
Published: Shahid Behehsti University of Medical Sciences 2019-06-01
Series:Applied Food Biotechnology
Subjects:
▪ Fermentation ▪ Fortification ▪ Lysine ▪ Transglutaminase ▪ Soy flour ▪ Wheat breads
Online Access:http://journals.sbmu.ac.ir/afb/article/view/24359

Internet

http://journals.sbmu.ac.ir/afb/article/view/24359

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