Figure 1
From: Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks
Synergistic effects of LC-catalyzed oxidative reaction on the formation of protein and SBP crosslinks. (a) SDS-PAGE analysis of soy protein and SBP treated with 100 U LC. Lane 1, non-treated soy protein and SBP; Lane 2, LC-treated soy protein; Lane 3, LC-treated SBP, Lane 4, LC-treated soy protein and SBP. Full-length SDS-PAGE gels are presented in Supplementary Fig. S1. (b) Apparent viscosity of soy protein and SBP solution treated with LC was measured using a viscometer. Open circle, LC-treated SBP; closed circle, LC-treated soy protein; blue circle, LC-treated soy protein and SBP. (c) Schematic of protein-SBP crosslink formation via LC-catalyzed oxidative reaction.
