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Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels

M. Nonaka, Seiichiro Toiguchi, Hiroko Sakamoto, H. Kawajiri, Takahiko Soeda, Masao Motoki

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Key concepts: Tissue transglutaminase, Soy protein, Chemistry, Enzyme, Chromatography, Polyacrylamide gel electrophoresis, Food science, Gel electrophoresis

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Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels — Research Paper | ScholarLens