Emulsifying properties of the transglutaminase‐treated crosslinked product between peanut protein and fish (<i>Decapterus maruadsi</i>) protein hydrolysates

Abstract

The study showed that TGase crosslinking and proteolysis could improve the emulsifying properties of PPI, while proteolysis followed by TGase crosslinking proved more efficient. The emulsifying properties of the heterologous protein systems of PPI-DPH and PPIH-DPH were also improved by TGase treatment.