Functional Properties and Structure of Red Bean Protein Improved by Combined Ultrasound-Transglutaminase Treatment

被引：0
|
作者：
Zhao, Chengbin [1 ]
Yin, Huanhuan [1 ]
Liu, Jingsheng [1 ]
Xu, Xiuying [1 ]
Zhang, Hao [1 ]
Wu, Yuzhu [1 ]
Cao, Yong [1 ]
Qi, Baokun [2 ]
Wu, Fei [2 ]
机构：
[1] National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun,130118, China
[2] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 19期
关键词：
Emulsification - Proteins - Adhesives - Amides - Stability - Structural properties;
D O I：
10.7506/spkx1002-6630-20181008-052
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：120 / 127
相关论文
共 50 条
  • [21] Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate
    Liu, Chang
    Damodaran, Srinivasan
    Heinonen, Marina
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 99 : 396 - 403
  • [22] Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase
    Jang, Ho S.
    Lee, Hong C.
    Chin, Koo B.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (07): : 1583 - 1588
  • [23] Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
    Jang, Ho Sik
    Lee, Hong Chul
    Chin, Koo Bok
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2016, 36 (05) : 671 - 678
  • [24] Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein
    Babiker, EE
    Hiroyuki, A
    Matsudomi, N
    Iwata, H
    Ogawa, T
    Bando, N
    Kato, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 866 - 871
  • [25] Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate
    Ahmadi, Zahra
    Razavi, Seyed Mohammad Ali
    Varidi, Mahdi
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 43 : 207 - 215
  • [26] Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate
    Liu, Fen-Fang
    Li, Ying-Qiu
    Sun, Gui-Jin
    Wang, Chen-Ying
    Liang, Yan
    Zhao, Xiang-Zhong
    He, Jin-Xing
    Mo, Hai-Zhen
    ULTRASONICS SONOCHEMISTRY, 2022, 84
  • [27] Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein
    Zhang, Chuping
    Wang, Dong
    Li, Ting
    Zhang, Xinxia
    Yu, Liqin
    Wang, Li
    FOOD BIOPHYSICS, 2025, 20 (02)
  • [28] Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction
    Wu, Shan-shan
    Han, Wei
    Cheng, Yan-fen
    Yun, Shao-jun
    Chang, Ming-chang
    Cheng, Fei-er
    Cao, Jin-ling
    Feng, Cui-ping
    FOODS, 2023, 12 (09)
  • [29] Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment
    Tian, Li
    You, Xinyong
    Zhang, Shulin
    Zhu, Zhenbao
    Yi, Jianhua
    Jin, Gang
    MOLECULES, 2024, 29 (15):
  • [30] Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment
    Salunke, P.
    Metzger, L. E.
    FOOD HYDROCOLLOIDS, 2023, 137
12345