Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, Jiayi Hou, Fuping Lu, Yihan Liu
Topics & Concepts
Tissue transglutaminaseProtein isolateMung beanChemistryZeta potentialLegumeFood scienceStorage proteinHydrogen bondSoy proteinMicrostructurePlant proteinDynamic mechanical analysisChemical engineeringEnzymeBiochemistryBotanyPolymerOrganic chemistryBiologyCrystallographyMoleculeNanoparticleGeneEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties