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Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications

Hypoallergenic Soybean ProteinEngineeringBiochemistryNatural SciencesGlycobiologyBiotechnologyTransglutaminase-cross-linking Improved BitternessAlternative Protein SourcePolysaccharideProtein EngineeringEnzymatic ModificationAlcalase HydrolysisHemicelluloseCarbohydrate-protein InteractionBiomolecular Engineering