The effects of succinylation at three anhydride levels (0.2, 0.4, and 0.6 g g Γ1 ) on the properties of cast films from red bean protein isolate (RPI) at three glycerol levels of 0.2, 0.4, and 0.6 g g Γ1 were investigated. The tested properties included tensile strength (TS) and elongation at break
Properties of transglutaminase-treated red bean protein films
β Scribed by Chuan-He Tang; Ming-Li Xiao; Zhong Chen; Xiao-Quan Yang
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 292 KB
- Volume
- 122
- Category
- Article
- ISSN
- 0021-8995
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