Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel

被引：0
|
作者：
Rui-Xue Wang
Ying-Qiu Li
Gui-Jin Sun
Chen-Ying Wang
Yan Liang
Dong-Liang Hua
Lei Chen
Hai-Zhen Mo
机构：
[1] School of Food Science and Engineering,
[2] Qilu University of Technology (Shandong Academy of Sciences),undefined
[3] School of Energy and Power Engineering,undefined
[4] Qilu University of Technology (Shandong Academy of Sciences),undefined
[5] School of Food and Biological Engineering,undefined
[6] Shaanxi University of Science and Technology,undefined
来源：
Food Biophysics | 2023年 / 18卷
关键词：
Mung bean protein gel; Transglutaminase; Structure properties; Gelation properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：421 / 432
页数：11
相关论文
共 50 条
  • [21] Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications
    Tarahi, Mohammad
    Abdolalizadeh, Leyla
    Hedayati, Sara
    FOOD CHEMISTRY, 2024, 444
  • [22] GELATION OF PROTEIN EMULSION BY TRANSGLUTAMINASE
    NIO, N
    MOTOKI, M
    TAKINAMI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (06): : 1409 - 1412
  • [23] An in silico analysis of the effect of stressors on Mung bean protein
    Ramalingam, Saipriya
    Routray, Winny
    Rahimi, Jamshid
    Kroetsch, Benjamin
    Singh, Ashutosh
    FOOD BIOENGINEERING, 2023, 2 (02): : 127 - 138
  • [24] Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
    Li, Tongqing
    Zhang, Jinchuang
    Hu, Anna
    Guo, Feng
    Zhou, Huan
    Wang, Qiang
    FOOD HYDROCOLLOIDS, 2024, 156
  • [25] Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking
    Sun, Xiang Dong
    Arntfield, Susan D.
    JOURNAL OF FOOD ENGINEERING, 2011, 107 (02) : 226 - 233
  • [26] EFFECT OF CATIONS ON STRUCTURE OF MUNG BEAN CYTOPLASMIC RIBOSOMES
    NEWBURY, HJ
    CALLOW, JA
    PHYTOCHEMISTRY, 1976, 15 (04) : 447 - 453
  • [27] Gel properties of mung bean protein-sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
    Ran, Junjian
    Pang, Shuai
    Li, Hongfei
    Zhao, Ruixiang
    Zhang, Yao
    Li, Yongchao
    Yang, Mei
    FOOD CHEMISTRY-X, 2024, 24
  • [28] Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein
    Wang, Kexin
    Zhang, Ruipu
    Hu, Wenxuan
    Dang, Yueyi
    Huang, Mengdi
    Wang, Na
    Du, Shuangkui
    Gao, Xiaoli
    FOOD RESEARCH INTERNATIONAL, 2024, 191
  • [29] The gelation mechanism of mung bean starch as affected by edible alum
    Gu, Yue
    Li, Qingyun
    Yang, Yisu
    Yang, Xi
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2023, 19 (7-8) : 289 - 299
  • [30] Extraction, physicochemical characteristics and functional properties of Mung bean protein
    Du, Mengxia
    Xie, Jianhua
    Gong, Bin
    Xu, Xin
    Tang, Wei
    Li, Xuan
    Li, Chang
    Xie, Mingyong
    FOOD HYDROCOLLOIDS, 2018, 76 : 131 - 140
12345