The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels.

Foods · 2022 · PMC9688949 · PMID 36429187

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showed a trendno p-value reported

As shown in Figure 7 , the G’ of all three gels showed a trend of first increasing and then leveling off due to the change in intermolecular interactions.

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an increasing trendno p-value reported

Compared with the uninduced MGSI protein, the absorption peaks of TG and MTG gels showed an increasing trend at 1540 cm −1 and 1600 cm −1 , which indicated a decrease in partial hydrogen bonding, a change in bond length, and an increase in wave number of the N-H chemical bond of the protein under the influence of TGase.

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