Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment

A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreate...

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出版年:	Ultrasonics Sonochemistry
主要な著者:	Yuexin Liu, Yichen Zhang, Fengjuan Dong, Qingkui Zhao, Shuang Zhang, Chen Tan
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-01-01
主題:	Black bean protein Whey protein Transglutaminase Ultrasound Gel Riboflavin delivery
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S1350417724004012