Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction

Lentinula edodes 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 Lentinus edodes protein...

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Detalles Bibliográficos
Autores principales: Wu, Shan-shan, Han, Wei, Cheng, Yan-fen, Yun, Shao-jun, Chang, Ming-chang, Cheng, Fei-er, Cao, Jin-ling, Feng, Cui-ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178280/
https://www.ncbi.nlm.nih.gov/pubmed/37174388
http://dx.doi.org/10.3390/foods12091849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178280/
https://www.ncbi.nlm.nih.gov/pubmed/37174388
http://dx.doi.org/10.3390/foods12091849

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