2021peer-reviewed50 citations
Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties
Anqi Zhang, Qiang Cui, Zhichao Yu, Xibo Wang, Xin‐Huai Zhao
Journal of the Science of Food and Agriculture
Abstract
It shows that SPI-G effectively improves the interfacial properties of SPI, providing a theoretical basis for the application of enzymatic glycosylation of SPI in the food industry. © 2021 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
transglutaminase glycosylated soy protein isolate (SPI-G) improves interfacial properties of SPI
“It shows that SPI-G effectively improves the interfacial properties of SPI, providing a theoretical basis for the application of enzymatic glycosylation of SPI in the food industry.”
Concepts
Soy proteinTissue transglutaminaseChemistryGlycosylationFood industryGlucosamineSurface tension