Enzyme-catalyzed acylation improves gel properties of rapeseed protein isolate.
Chong ChenCheng ZhangRuixue ZhangXingrong JuRong HeZhigao WangPublished in: Journal of the science of food and agriculture (2020)
Combined processes of acylation and additional TG catalysis improved the thermal gelation properties by altering inter- and intra-protein structures. Such sequential processes will provide a promising approach to improve the protein gelation that could be potentially applied in the food industry. © 2020 Society of Chemical Industry.