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J-GLOBAL ID：201702229793427591   Reference number：17A0268188

Effect of Transglutaminase on Gel Properties of Wheat Protein and Soybean Protein Mixtures

ダイズとコムギの混合蛋白質ゲルの性質に及ぼすグルタミンの影響を研究した。【JST・京大機械翻訳】

Author (6)： Wang Yaqiang (School of Biology and Food Engineering, Hefei University of Technology) ,  Luo Shuizhong (School of Biology and Food Engineering, Hefei University of Technology, Key Laboratory for Agriculture Products Processing of Anhui Province) ,  Zhong Xiyang (School of Biology and Food Engineering, Hefei University of Technology, Key Laboratory for Agriculture Products Processing of Anhui Province) ,  Jiang Shaotong (School of Biology and Food Engineering, Hefei University of Technology, Key Laboratory for Agriculture Products Processing of Anhui Province) ,  Zheng Zhi (School of Biology and Food Engineering, Hefei University of Technology, Key Laboratory for Agriculture Products Processing of Anhui Province) ,  Zhao Yanyan (School of Biology and Food Engineering, Hefei University of Technology, Key Laboratory for Agriculture Products Processing of Anhui Province)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 21  Page： 48-52  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The effect of transglutaminase...

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Thesaurus term： heat characteristic ,  *Triticum aestivum ,  soybean protein ,  secondary structure ,  *protein ,  thermal stability ,  radical ,  micro structure ,  *gel ,  *Glycine max ,  characterization ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  carboxamide ,  dicarboxylic acid ,  primary amine
Semi thesaurus term： ゲル強度 ,  表面疎水性 , 【Automatic Indexing@JST】

Author keywords (4)： wheat protein ,  soybean protein ,  transglutaminase ,  gel

JST classification (1)： Protein  (FJ09020N)

Substance index (1)： Glutamine

Terms in the title (7)： ダイズ ,  コムギ ,  蛋白質 ,  ゲル ,  性質 ,  グルタミン ,  研究