New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions
Chunhui Dong, Jing Zhao, Li Wang, Jiang Jiang
Topics & Concepts
MyosinTissue transglutaminaseVicilinChemistryLeguminBiochemistryBiophysicsChromatographyEnzymeStorage proteinBiologyGeneMeat and Animal Product QualityProteins in Food SystemsFood composition and properties