Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of <i>Pleurotus eryngii</i> Protein

This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of <i>Pleurotus eryngii</i> protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β...

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Autors principals:	Jiaxin Li, Yan Feng, Qianying Cheng, Jingyu Liu, Shaojun Yun, Yanfen Cheng, Feier Cheng, Jinling Cao, Cuiping Feng
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-02-01
Col·lecció:	Foods
Matèries:	<i>Pleurotus eryngii</i> protein high-voltage pulsed electric field TGase physicochemical properties rheological properties
Accés en línia:	https://www.mdpi.com/2304-8158/12/3/647
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