热处理与TG酶交叉链接相结合对Zeen-Pea蛋白质复合体的影响:物理化学和凝特性

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Yan Li1,2,3, Chi Wang1, Nannan Hu3

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.

Gels (Basel, Switzerland)
|May 24, 2024
PubMed
概括

提高植物蛋白质加工是关键. 这项研究使用了豆蛋白和,发现热和TG酶处理显著改善了食品应用中的凝强度和缓释特性.

关键词:
这是一种TG酶,TG酶.凝的特性 凝的特性热处理热处理的方法豆蛋白豆蛋白质是一种豆蛋白质.这是一个很大的 zein zein zein.

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