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- W2363660574 abstract "In order to explore the effect of transglutaminase(TGase) on the characteristics of soybean protein isolate(SPI),7S and 11S protein gels,the parameters of these TGase-treated protein gels were determined by TA-XT plus SEM(scanning electron microscope) and fluorescence spectrophotometer.Results indicated that gel hardness of TGase-treated SPI gels was significantly increased compared with that of the control.The optimal conditions of TGase treatment for SPI were TGase addition amount of 40 U/g,treatment temperature of 40 ℃,treatment pH of 7.5 and treatment time of 2.5 h.After treatment with TGase,the surface hydrophobicity and water-holding capacity of soy protein isolate gels exhibited a decrease.Meanwhile,heating treatment also resulted in a significant increase in the hardness of TGase-treated protein gels,and TGase-treated SPI gels had the largest gel intensity,followed by 7S and 11S in turn." @default.
- W2363660574 created "2016-06-24" @default.
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- W2363660574 date "2011-01-01" @default.
- W2363660574 modified "2023-09-23" @default.
- W2363660574 title "Effect of Transglutaminase on Characteristics of Soybean Protein Gels" @default.
- W2363660574 hasPublicationYear "2011" @default.
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