Improving sweet potato protein gel properties through ε-(γ-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase
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DOI: 10.1016/j.fbio.2020.100828
Abstract: Abstract Production of sweet potato protein (SPP) gels with enhanced viscoelasticity and mechanical properties through transglutaminase (Tgase) catalyzed SPP e-(γ-glutamy) - lysine cross-link was investigated. Tgase induced cross-link of SPP increased the protein molecular weight,… read more here.
Keywords: spp; glutamy lysine; cross; cross link ... See more keywords