Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate

The purpose of this study was to investigate the improvement in techno-functional properties of mung bean protein isolate (MBPI) treated with microbial transglutaminase (MTG), including water- and oil-holding capacity, gelling properties, and emulsifying capacity. MBPI dispersions were incubated wit...

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Detalles Bibliográficos
Autores principales: Moon, Su-Hyeon, Cho, Seong-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217250/
https://www.ncbi.nlm.nih.gov/pubmed/37238816
http://dx.doi.org/10.3390/foods12101998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217250/
https://www.ncbi.nlm.nih.gov/pubmed/37238816
http://dx.doi.org/10.3390/foods12101998

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