Effect of transglutaminase on the interaction of protein and rice starch

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Yang, Yang;Tang, Qian;Deng, Zehong;Xiao, Huaxi*;Lu, Lu;...

通讯作者：

Xiao, Huaxi;Lin, QL

作者机构：

[Luo, Feijun; Deng, Zehong; Liu, Gao-Qiang; Yang, Yang; Lin, Qinlu; Lu, Lu; Zhou, Wenhua; Xiao, Huaxi; Tang, Qian; Li, Jiangtao] Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & Byprod Deep Proc, Changsha 410004, Peoples R China.

[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Peoples R China.

[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Int Cooperat Base Sci & Technol Innovat Forest Res, Changsha 410004, Peoples R China.

[Wang, Li] Jiangnan Univ, Coll Food Sci & Technol, Natl Engn Res Ctr Grain Fermentat & Food Biofabric, Wuxi 214122, Peoples R China.

[Xiao, Huaxi; Lin, Qinlu] 498 Southern Shaoshan Rd, Changsha 410004, Peoples R China.

通讯机构：

[Lin, QL ; Xiao, HX] 4

498 Southern Shaoshan Rd, Changsha 410004, Peoples R China.

语种：

英文

关键词：

Transglutaminase;Digestibility;Structural and functional properties

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2025

卷：

288

页码：

138585

DOI：

10.1016/j.ijbiomac.2024.138585

基金类别：

Hunan Provincial Key research and development [2024JK2145, 2023RC3156]; Hunan Provincial Natural Science Foundation [2024JJ7638]; National Key Research and Development Program of China [2022YFD2101303]

机构署名：

本校为第一机构

院系归属：

生命科学与技术学院

摘要：

The present study aims to investigate the effects of endogenous protein (rice protein, RP) and exogenous proteins (corn protein, CP, and wheat protein, WP) on the physicochemical properties of rice starch under the action of transglutaminase (TG). The findings indicate that, the interactions between exogenous proteins with rice starch are relatively weak. However, with the catalysis of TG, both endogenous and exogenous proteins tightly encapsulate rice starch granules, forming a dense microporous network structure. This phenomenon led to a reduction in starch expansion coefficient and amylose ...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Effect of transglutaminase on the interaction of protein and rice starch

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问