Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, Chen‐Ying Wang, Yan Liang, Dongliang Hua, Lei Chen, Haizhen Mo
Topics & Concepts
Tissue transglutaminaseCovalent bondChemistryFourier transform infrared spectroscopyIntermolecular forceChewinessRheologyRandom coilSodium dodecyl sulfateGel electrophoresisProtein secondary structureHydrophobic effectPolyacrylamide gel electrophoresisCrystallographyPolymer chemistryChemical engineeringCircular dichroismMaterials scienceChromatographyMoleculeEnzymeOrganic chemistryFood scienceBiochemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties