Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation

Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation

To increase the added value of peanut meal (PM, protein content of 46.17%) and expand its application in food processing, cold-pressed PM was modified via transglutaminase (TGase)-coupled glycation to enhance its functional properties. The effects of the modification conditions (i.e., PM concentrati...

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Bibliographic Details
Main Authors: Yan Liu, Tingwei Zhu, Fusheng Chen, Xingfeng Guo, Chenxian Yang, Yu Chen, Lifen Zhang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
peanut meal
transglutaminase
glycation
functional properties
structure
Online Access:https://www.mdpi.com/2304-8158/14/11/1999
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