不同盐离子对转谷氨酰胺酶交联大豆分离蛋白凝胶特性的提升机制

曾祥权，彭琳琳，赵美婷，李英燕，曹瑞，刘梦萱，刘思嵘，李健

Mechanisms of Action of Different Salt Ions in Improving the Gel Properties of Transglutaminase Cross-Linked Soybean Protein Isolate

ZENG Xiangquan, PENG Linlin, ZHAO Meiting, LI Yingyan, CAO Rui, LIU Mengxuan, LIU Sirong, LI Jian

食品科学 . 2025, (22): 145 -156 . DOI: 10.7506/spkx1002-6630-20250610-069