基质聚合状态对大豆蛋白分离物的酶诱导交联的影响

Xufeng Wang1, Yuqi Wang2, Xiongshi Wang1

  • 1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.

Food chemistry
|January 25, 2024
PubMed
概括

在转胺酶 (TGase) 交联之前加热大豆蛋白分离物 (SPI) 改善了凝的特性. 最佳的加热增强了异酸键形成和储存模量,但过度的热量会导致聚合,并降低交叉连接的效率.

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