Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate

Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate

The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from <i>Rhus vernicifera</i> (LR) and transglutaminase (TG) offers a promising...

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Bibliographic Details
Main Authors: Teguh Santoso, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse, Thao T. Le
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
plant proteins
lupin flour
soy protein isolate
enzymatic cross-linking
laccase
transglutaminase
Online Access:https://www.mdpi.com/2304-8158/14/11/1976
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