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通过使用转谷氨酸酶的高湿度挤出制备的大豆-大麻-小麦蛋白质肉类类似物的物理化学调制

Zhouliang Sun1, Wanhui Zhang1, Fengkai Zhang1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food research international (Ottawa, Ont.)
|April 23, 2025
PubMed
概括

转胺酶 (TGase) 通过增强蛋白质交叉链接,显著改善肉类模拟的质地和保持水的容量. 这种酶促进大豆,大麻和小麦质等植物性产品中优质纤维的形成.

关键词:
大麻蛋白质是一种大麻蛋白质.肉类类型的类似物.物理化学特性 物理化学特性蛋白质结构 蛋白质结构豆蛋白是一种大豆蛋白质.质地属性 质地属性转氨酸酶是什么?转氨酸酶是什么这是一种小麦质.

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