Optimization of enzymatic soy protein isolate‐glucosamine conjugates to improve the freeze‐thaw stability of emulsion
Journal of the Science of Food and Agriculture（2022）
摘要
It showed that glycosylation promoted by TGase could improve the freeze-thaw stability of SPI emulsion, thereby broadening the application of SPI in food. © 2022 Society of Chemical Industry.
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关键词
creaming index,free amino,freeze-thaw cycle,glucosamine,soy protein isolate
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