The impact of transglutaminase on soy protein and tofu texture
The enzyme transglutaminase was investigated for its cross-linking effect on the soy proteins of tofu. In vitro incubations confirmed that soy proteins are excellent substrates for transglutaminase, especially when denatured. The macroscopic effects resulting from the addition of transglutaminase we...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2007
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| Online Access: | https://eprints.ums.edu.my/id/eprint/18706/1/The%20Impact%20of%20Transglutaminase%20on%20Soy%20Protein%20and%20Tofu%20Texture.pdf https://eprints.ums.edu.my/id/eprint/18706/ https://doi.org/10.1016/j.foodchem.2007.02.026 |
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