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  5. GEL PROPERTIES OF SPI MODIFIED BY ENZYMATIC CROSS-LINKING DURING FROZEN STORAGE

GEL PROPERTIES OF SPI MODIFIED BY ENZYMATIC CROSS-LINKING DURING FROZEN STORAGE

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：youlan26
【摘 要】
：
In order to solve the problem that the functional properties of SPI,such as elasticity and water holding capacity,were degraded by denaturalization during frozen storage,Transglutanminase was used to
【作 者】
：
Chen Zhenjia Guo Shuntang 
【机 构】
：
College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China;Col
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
【关键词】
：
TGase SPI Gels Gel Properties Gel Soluble Protein Total SH Groups Chemical Inter 
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　　In order to solve the problem that the functional properties of SPI,such as elasticity and water holding capacity,were degraded by denaturalization during frozen storage,Transglutanminase was used to cross-linking SPI and gelatin to prepare a kind of modified SPI,the gel properties of which were analyzed during frozen storage.
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