Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase.

@article{Song2014StructureAP,
  title={Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase.},
  author={Chun-li Song and Xin-Huai Zhao},
  journal={Food chemistry},
  year={2014},
  volume={163},
  pages={114-9}
}
The impacts of oligochitosan glycosylation and crosslinking on the structure and properties of a soybean protein were investigated. The reaction was carried out by transglutaminase with 10 kU kg(-1) protein at pH 7.5 and 37°C for 3h, under a protein content of 40 gl(-1) and a molar ratio of acyl donor to oligochitosan acceptor of 1:3. The modified protein… CONTINUE READING