Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
Jingjing XuSiyan GuoXingjiang LiShaotong JiangXiyang ZhongZhi ZhengPublished in: Journal of the science of food and agriculture (2021)
This study demonstrated that EGCG can improve the gel properties of TG-crosslinked SPIE, while EGCG in SPIE exhibits enhanced thermal stability. Additionally, the results of this study provide a novel strategy for the development of SPI-based gel foods with improved gel properties and that are enriched with bioactive compounds. © 2020 Society of Chemical Industry.