FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 73-75.
Previous Articles Next Articles
LI Hong
Online:
Published:
Abstract: Transglutaminase (TG) was used to produce soybean protein isolate films.This paper gave films formation factors and their properties.TG cross-linked SPI films showed good barrier performance of water vapor and oil.They could keep the sauce well and make shelf life of the solid powder sauce longer.
Key words: Transglutaminase Soybean protein isolate Film
LI Hong. Study on Transglutaminase Processing of Soyean Protein Isolate Films[J]. FOOD SCIENCE, 2001, 22(2): 73-75.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I2/73
