Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide Conjugation and Reconstitution of Peptides with Microbial Transglutaminase
The functional properties of soy protein and wheat gluten were greatly improved by covalent attachment with polysaccharide through a spontaneous Maillard reaction between e-amino groups in protein and a reducing-end carbonyl group in polysaccharide. They were also improved by the reconstitution of peptide fragments with microbial transglutaminase. These processes were effective as well in reducing the bitterness and allergenic structure of plant protein peptides.
KeywordsPlant Protein Peptide Fragment Foam Stability Wheat Gluten Microbial Transglutaminase
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