Formation of edible soybean and soybean-complex protein films by a cross-linking treatment with a new Streptomyces transglutaminase
Soybean protein isolate (SPI) was used in the investigation of the formation of edible protein films through an enzymatic cross-linking method with a purified microbial transglutaminase (MTG) produced from a new effective strain Streptomyces sp. WZFF.L-M1 preserved in our laboratory, followed by the...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000691574 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 45 (2007), 4 ; str. 381-388 |
| Glavni autor: | Su, Guocheng (-) |
| Ostali autori: | Cai, Huinong (-), Zhou, Changyi, Wang, Zhang |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Digitalni arhiv mrežnih publikacija |
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