Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment

Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment

A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreate...

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Bibliographic Details
Main Authors: Yuexin Liu, Yichen Zhang, Fengjuan Dong, Qingkui Zhao, Shuang Zhang, Chen Tan
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Black bean protein
Whey protein
Transglutaminase
Ultrasound
Gel
Riboflavin delivery
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004012
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