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290 related items for PubMed ID: 21954863

  • 1. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein.
    Suppavorasatit I, De Mejia EG, Cadwallader KR.
    J Agric Food Chem; 2011 Nov 09; 59(21):11621-8. PubMed ID: 21954863
    [Abstract] [Full Text] [Related]

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  • 3. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions.
    Suppavorasatit I, Cadwallader KR.
    J Agric Food Chem; 2012 Aug 15; 60(32):7817-23. PubMed ID: 22831747
    [Abstract] [Full Text] [Related]

  • 4. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten.
    Yong YH, Yamaguchi S, Matsumura Y.
    J Agric Food Chem; 2006 Aug 09; 54(16):6034-40. PubMed ID: 16881713
    [Abstract] [Full Text] [Related]

  • 5. Effects of phytase-assisted processing method on physicochemical and functional properties of soy protein isolate.
    Wang H, Chen Y, Hua Y, Kong X, Zhang C.
    J Agric Food Chem; 2014 Nov 12; 62(45):10989-97. PubMed ID: 25333697
    [Abstract] [Full Text] [Related]

  • 6. Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin.
    Xiang H, Sun-Waterhouse D, Cui C, Wang W, Dong K.
    Food Chem; 2018 Dec 01; 268():504-512. PubMed ID: 30064791
    [Abstract] [Full Text] [Related]

  • 7. The effect of protein-glutaminase from Chryseobacterium proteolyticum on physicochemical and functional properties of high-temperature soybean meal protein.
    Zhang K, Wang L, Lyu Y, Zhou J, Zhang L, Zhang C.
    Int J Biol Macromol; 2024 Oct 01; 277(Pt 2):134252. PubMed ID: 39084450
    [Abstract] [Full Text] [Related]

  • 8. Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.
    Yao XT, Zhao XH.
    J Sci Food Agric; 2016 May 01; 96(7):2418-25. PubMed ID: 26234923
    [Abstract] [Full Text] [Related]

  • 9. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.
    Suppavorasatit I, Lee SY, Cadwallader KR.
    J Food Sci; 2013 Jan 01; 78(1):C1-7. PubMed ID: 23277916
    [Abstract] [Full Text] [Related]

  • 10. Effects of deamidation on structure and functional properties of barley hordein.
    Zhao J, Tian Z, Chen L.
    J Agric Food Chem; 2010 Nov 10; 58(21):11448-55. PubMed ID: 20931961
    [Abstract] [Full Text] [Related]

  • 11. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of alpha-zein.
    Yong YH, Yamaguchi S, Gu YS, Mori T, Matsumura Y.
    J Agric Food Chem; 2004 Nov 17; 52(23):7094-100. PubMed ID: 15537323
    [Abstract] [Full Text] [Related]

  • 12. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.
    Chen L, Chen J, Ren J, Zhao M.
    J Agric Food Chem; 2011 Mar 23; 59(6):2600-9. PubMed ID: 21329351
    [Abstract] [Full Text] [Related]

  • 13. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 alpha-zein.
    Cabra V, Arreguin R, Vazquez-Duhalt R, Farres A.
    J Agric Food Chem; 2007 Jan 24; 55(2):439-45. PubMed ID: 17227077
    [Abstract] [Full Text] [Related]

  • 14. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate.
    Yang F, Liu X, Ren X, Huang Y, Huang C, Zhang K.
    Ultrason Sonochem; 2018 Apr 24; 42():471-481. PubMed ID: 29429693
    [Abstract] [Full Text] [Related]

  • 15. Enhanced protein glutaminase production from Chryseobacterium proteolyticum combining physico-chemical mutagenesis and resistance screening and its application to soybean protein isolates.
    Wang L, Lyu Y, Miao X, Yin X, Zhang C.
    J Sci Food Agric; 2023 Jul 24; 103(9):4562-4572. PubMed ID: 36853147
    [Abstract] [Full Text] [Related]

  • 16. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate.
    Jiang J, Xiong YL, Chen J.
    J Food Sci; 2011 Mar 24; 76(2):C293-302. PubMed ID: 21535749
    [Abstract] [Full Text] [Related]

  • 17. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
    Tao F, Jiang H, Chen W, Zhang Y, Pan J, Jiang J, Jia Z.
    J Sci Food Agric; 2018 Dec 24; 98(15):5683-5689. PubMed ID: 29736983
    [Abstract] [Full Text] [Related]

  • 18. Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten.
    Zhang Z, Shi R, Zhu X, Zheng L, Jin M, Jiang D, Wu Y, Gao H, Chang Z, Wang D, Wu J, Huang J.
    Food Chem X; 2024 Jun 30; 22():101312. PubMed ID: 38559444
    [Abstract] [Full Text] [Related]

  • 19. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.
    Fu M, Zhao XH.
    J Sci Food Agric; 2017 Jan 30; 97(1):58-64. PubMed ID: 26916835
    [Abstract] [Full Text] [Related]

  • 20. Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments.
    Li X, Fu L, He Z, Zeng M, Chen Q, Qin F, Wang Z, Chen J.
    Molecules; 2023 Feb 12; 28(4):. PubMed ID: 36838740
    [Abstract] [Full Text] [Related]

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