Assessment of Cross-Linking in Combined Cross-Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction

Soy protein isolate (SPI) gels were produced using single cross-linking agents (SCLA) of microbial transglutaminase (MTG) via incubation for 5 or 24 h (SCLA-MTG). When powdered SCLA-MTG gels were heated for 2 h with ribose (R2) (2 g/100 mL), dark brown gels were formed, and these were designated as...

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Veröffentlicht in:	Journal of food science 2009-03, Vol.74 (2), p.C141-C146
Hauptverfasser:	Gan, C.-Y, Cheng, L.-H, Easa, A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biochemistry Biological and medical sciences chemical bonding chemical structure combined cross-linking agents Cross-Linking Reagents crosslinking Electrophoresis, Polyacrylamide Gel Food industries Food science Fundamental and applied biological sciences. Psychology Gels heat treatment Heating Maillard Reaction microbial transglutaminase protein isolates protein-glutamine gamma-glutamyltransferase Proteins ribose Ribose - analysis ribose-induced Maillard cross-linking Soy products soy protein soy protein isolate Soybean Proteins - chemistry Soybean Proteins - isolation & purification Transglutaminases - metabolism
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