Food chemistryGelsSoybean ProteinsSolanum tuberosumTransglutaminasesHydrogen-Ion Concentration
Structure-function mechanism of TGase-induced soy-potato protein gels enhanced by ultrasound-pH shift treatment.
Ying Sun, Binglin Lu, Long Wang, Wen Qi, Shen Liu, Xiaonan Sui, Lianzhou Jiang
Published: 202510.1016/j.foodchem.2025.146904
Abstract
This study investigated the effects of transglutaminase (TGase) on the properties of potato protein isolate-soybean protein isolate (PPI-SPI) composite gels before and after ultrasound-assisted pH-shift pretreatment. Compared to unmodified gels, modi…
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