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Showing 1 to 2 of 2 for “"Protein-glutaminase"”.
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
… constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy protein can be problematic since it can lead to flavor fade (loss of flavor or lowering flavor intensity) and hence a decline in product quality. These flavor-protein binding interactions can be …