Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers
Yuqing Tan,
Yumei Cao,
Sam K. C. Chang
Abstract:Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of whole soybean could be used directly as a raw material for producing edible soy films by deposition of the film‐forming solution (soy extract with enhancers). However, the strength of such soy films needed improvement because they were weak. The purpose of this study was to investigate how transglutaminase (TG) cross‐linking reactions and film enhancers, including pectin (low‐ and high‐methoxyl pectin), whey protein is… Show more
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