Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na<sub>2</sub>SO<sub>3</sub>: Formation, cross-link behavior and emulsifying properties.

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作者： Lu,Yang ^[1] ; Jie,Jia ^[2] ; Xuefu,Zhou ^[3] ; Meichen,Liu ^[4] ; Qinjun,Zhang ^[5] ; Liangjie,Tian ^[6] ; Wen,Tan ^[7] ; Yanjun,Yang ^[8] ; Xuebo,Liu ^[9] ; Xiang,Duan ^[10]

作者单位： College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: yanglu1116@nwafu.edu.cn. ^[1] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: jiajili@nwafu.edu.cn. ^[2] Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address: shiftzhou@sjyu.edu.com. ^[3] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: liumeichen@nwafu.edu.cn. ^[4] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: qinjunzhang1110@163.com. ^[5] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: tianlj8@163.com. ^[6] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: wentan@nwafu.edu.cn. ^[7] School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: yangyj@jiangnan.edu.cn. ^[8] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: xueboliu@nwafu.edu.cn. ^[9] College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: duanxiang402@163.com. ^[10]

关键词 Cross-link Emulsifying property Phosvitin Transglutaminase Wheat gluten