Curcumin encapsulation enhanced by soy protein isolate modified through deamidation and pH-shifting: Mechanistic insights using a novel protein-glutaminase.

This study elucidates the mechanism of curcumin encapsulation in soy protein isolate (SPI) modified via enzymatic deamidation and pH-shifting. A novel Chryseobacterium sediminis-derived glutaminase (CS-PG) demonstrated superior thermal stability, cat…

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