Title: Appliance of transglutaminase in bean dregs products
Abstract: The research focuses on improving the quality of the products made of bean dregs by Transglutaminase(TG) as well as finding the best ratio of isolated soy protein and bean dregs and volume of water.For bean dregs with about 20% of water,when the ratio of isolated soy protein and bean dregs are 1:1,the volume of the water is about 70%~75%,and the TG is about 4%~5% of the product,the quality would be the best.The whole product should be water bathed for half an hour under 90 ℃ to achieve the best quality of the product as well as making the most use of bean dregs.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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