Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor.
Wei QuanChong ZhangMeixia ZhengZhaoxin LuFengxia LuPublished in: Journal of the science of food and agriculture (2018)
In this study, SLAC was applied to WPI edible film during the film-making process. The results showed that SLAC can catalyze WPI cross-linking without phenolic acid assistance, and WPI film properties were improved after SLAC treatment. © 2018 Society of Chemical Industry.