The influence of transglutaminase enzyme dosage on mixture of soy protein powder and texturized soy protein (TSP) into analog nutritional vegetable meat

Keyphrases

• Meat 100%
• Vegetables 100%
• Enzyme Dosage 100%
• Vegetable Protein 100%
• Transglutaminase Enzyme 100%
• Protein Powder 100%
• Animal Meat 100%
• Soy Protein 100%
• Textured Soy Protein 100%
• Incubation Temperature 66%
• Animal Protein 66%
• Acidity Level 66%
• Crosslinking Agent 33%
• Enzymatic Reaction 33%
• Cholesterol 33%
• Low-density Lipoprotein Cholesterol (LDL-C) 33%
• Cholesterol Levels 33%
• Amino Acids 33%
• Human nutrition 33%
• Temperature Variation 33%
• Incubation 33%
• Optimum Temperature 33%
• Nutrition Intake 33%
• Low-density Lipoprotein 33%
• Vegetable Protein Sources 33%
• Soybean Powder 33%
• Test Functions 33%
• Growth Technology 33%
• Proximate Analysis 33%
• Organoleptic Analysis 33%
• Texture Profile Analysis 33%
• Soybean Protein 33%
• Nutritional Quality 33%
• Function Group 33%
• Alternative Consumption 33%

Food Science

• Vegetable Protein 100%
• Soy Protein 100%
• Animal Protein 50%
• Cholesterol 50%
• Human Nutrition 25%
• Proximates 25%
• Nutritive Value 25%
• Essential Amino Acid 25%