In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, th...

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Detalles Bibliográficos
Autores principales: Xing, Guangliang, Rui, Xin, Jiang, Mei, Xiao, Yu, Guan, Ying, Wang, Dan, Dong, Mingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2016
Materias:
Food Science and Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5162802/
https://www.ncbi.nlm.nih.gov/pubmed/27994970
http://dx.doi.org/10.7717/peerj.2754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5162802/
https://www.ncbi.nlm.nih.gov/pubmed/27994970
http://dx.doi.org/10.7717/peerj.2754

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