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Crosslinking Between Different Food Proteins by Transglutaminase

✍ Scribed by MASAO MOTOKI; NORIKI NIO

Book ID
108806142
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
710 KB
Volume
48
Category
Article
ISSN
0022-1147

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✍ Xiao Hu; Jiaoyan Ren; Mouming Zhao; Chun Cui; Pengchen He πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 257 KB

## Background: Defatted peanut meal, a protein-rich by-product from the oil extraction industry, is underutilised owing to its inferior functional properties. in this study, transglutaminase (tgase) crosslinking and proteolysis were used to improve the emulsifying properties of peanut protein isola