Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stabilit...

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Detalles Bibliográficos
Autores principales: Hui, Tianran, Xing, Guangliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9228220/
https://www.ncbi.nlm.nih.gov/pubmed/35745940
http://dx.doi.org/10.3390/polym14122364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9228220/
https://www.ncbi.nlm.nih.gov/pubmed/35745940
http://dx.doi.org/10.3390/polym14122364

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