Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

The effects of protein-glutaminase (PG) on calcium sulphate (CaSO(4))-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size...

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Detalles Bibliográficos
Autores principales: Li, Xin, Fu, Liwei, He, Zhiyong, Zeng, Maomao, Chen, Qiuming, Qin, Fang, Wang, Zhaojun, Chen, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965098/
https://www.ncbi.nlm.nih.gov/pubmed/36838740
http://dx.doi.org/10.3390/molecules28041752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965098/
https://www.ncbi.nlm.nih.gov/pubmed/36838740
http://dx.doi.org/10.3390/molecules28041752

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