Physicochemical Properties of Formalized Proteins
نویسندگان
چکیده
منابع مشابه
Physicochemical properties of three food proteins treated with transglutaminase
Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and I...
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ژورنال
عنوان ژورنال: Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
سال: 1957
ISSN: 0030-1558,1882-4528
DOI: 10.4044/joma1947.69.4_1031