Dual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation.
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DOI: 10.1002/jsfa.14125
Abstract: BACKGROUND The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study… read more here.
Keywords: food; mediated crosslinking; protein; soy protein ... See more keywords
Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties.
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DOI: 10.1016/j.foodchem.2018.05.017
Abstract: The absence of gluten in gluten-free flours presents a challenge to their application in baking. Enzymatic modification of the protein and polysaccharides may result in a network that mimics gluten. In the current study, the… read more here.
Keywords: gluten free; crosslinking gluten; laccase mediated; rheological properties ... See more keywords