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Optimization of microencapsulation conditions of transglutaminase by freeze drying
Transglutaminase (TG), which is an important enzyme for food processing, can enhance the firmness, viscosity and water binding capacity of food products by catalyzing the cross-linking reaction of proteins. Since preservation of the enzyme activity is essential, the production of microencapsulated p...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6828876/ https://ncbi.nlm.nih.gov/pubmed/31741516 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03962-9 |
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