Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity (H(0) ), secondary structural constitution, a...

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Detalles Bibliográficos
Autores principales: Huang, Zhanrui, Sun, Jing, Zhao, Liangzhong, He, Wanying, Liu, Teyuan, Liu, Binbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907741/
https://www.ncbi.nlm.nih.gov/pubmed/35311166
http://dx.doi.org/10.1002/fsn3.2706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907741/
https://www.ncbi.nlm.nih.gov/pubmed/35311166
http://dx.doi.org/10.1002/fsn3.2706

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