Exploring the Changes in Physicochemical Properties and Structural Characteristics of Soy Protein Isolates/Konjac Glucomannan Complex after Transglutaminase Treatment

被引：0
|
作者：
Wang, Ya [1 ]
Lei, Ailin [1 ]
Zhan, Ziyi [1 ]
Sun, Xiaohua [1 ]
Zhang, Fusheng [1 ,2 ]
机构：
[1] College of Food Science, Southwest University, Chongqing,400715, China
[2] Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing,400715, China
来源：
SSRN |
关键词：
Compendex;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 30 条
  • [1] Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex
    Wang, Ya
    Lei, Ailin
    Zhan, Ziyi
    Sun, Xiaohua
    Zhang, Fusheng
    Food Chemistry,
  • [2] Effects of transglutaminase treatment on the thermal properties of soy protein isolates
    Tang, Chuan-He
    Chen, Zhong
    Li, Lin
    Yang, Xiao-Quan
    FOOD RESEARCH INTERNATIONAL, 2006, 39 (06) : 704 - 711
  • [3] Effect of transglutaminase treatment on the properties of cast films of soy protein isolates
    Tang, CH
    Jiang, Y
    Wen, QB
    Yang, XQ
    JOURNAL OF BIOTECHNOLOGY, 2005, 120 (03) : 296 - 307
  • [4] Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels
    Zhang, Tao
    Li, Zhaojie
    Wang, Yuming
    Xue, Yong
    Xue, Changhu
    FOOD RESEARCH INTERNATIONAL, 2016, 83 : 152 - 161
  • [5] Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels
    Zhao, Jianbo
    Li, Danjie
    Deng, Ronghua
    Pang, Jie
    Tong, Cailing
    Wu, Chunhua
    FOODS, 2025, 14 (05)
  • [6] Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels
    Yao, Yueying
    He, Wenmeng
    Xu, Baojun
    FOOD SCIENCE & NUTRITION, 2023, 11 (09): : 5063 - 5077
  • [7] Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
    Huang, Guifang
    Mcclements, David Julian
    Zhao, Jianwei
    Jin, Zhengyu
    Chen, Long
    FOOD CHEMISTRY, 2025, 479
  • [8] Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties
    Qian, Zheng
    Qiu, Yunzhu
    Zhang, Sijie
    Dong, Sizhe
    Zhao, Liyan
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2025, 707
  • [9] Improved physicochemical properties and in vitro digestion of walnut oil microcapsules with soy protein isolate and highly oxidized konjac glucomannan as wall materials
    Hu, Xiao
    Liu, Lu
    Zhong, Jinfeng
    Liu, Xiong
    Qin, Xiaoli
    FOOD CHEMISTRY, 2024, 444
  • [10] Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
    Zhang, Longteng
    Li, Qian
    Zhang, Wei
    Bakalis, Serafim
    Luo, Yongkang
    Lametsch, Rene
    FOOD CHEMISTRY, 2024, 433
123