Effect of heating on polymerization of pig skin collagen using microbial transglutaminase

Asian-Australasian Journal of Animal Sciences

Volumn 15, Issue 8, 2002, Pages 1204-1209

  Erwanto, Yuny ^a   Muguruma, Michio ^a   Kawahara, Satoshi ^a   Tsutsumi, Takahiko ^a   Katayama, Kazunori ^a   Yamauchi, Kiyoshi ^a   Morishita, Toshiro ^a   Kai, Yasuko ^a   Watanabe, Shohei ^a  

^a UNIVERSITY OF MIYAZAKI   (Japan)

Author keywords

Biopolymer; Heat Treatment; Microbial Transglutaminase; Pig Skin Collagen

Indexed keywords

SUS SCROFA;

EID: 0036671257     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2002.1204     Document Type: Article

References (20)

1. Purification and characteristics of novel food transglutaminase derived from microorganism
2. Determination of serum protein by means of the biuret reaction
3. Cross linking of mackerel surimi actomyosin by microbial transglutaminase and ultraviolet irradiation
4. Gelation and properties of soy bean glycinin in a transglutaminase-catalyzed system
5. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
6. Transglutaminase cross-linked egg white protein films: Tensile properties and oxygen permeability
7. Extracellular modifications to muscle collagen: Implication for meat quality
8. Enhamced susceptibility to transglutaminase reaction of α-lactalbumin in the molten globule state
9. Thermally induced changes in egg white proteins
10. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase
11. 2+ independent transglutaminase derived from microorganisms
12. 2+-independent microbial transglutaminase
13. Collagen content in the muscle of fishes in association with their swimming movement and meat texture
14. Strength of gel prepared with microbial transglutaminase as related to reaction condition
15. Microbial transglutaminase and ε-(-glutamyl) lysine crosslink effects properties of kamaboko gels
16. Transglutaminase from Streptoverticillium ladanakum and application to minced fish products
17. Improvement of the physical properties of pepsin-solubilized elastin-collagen film by crosslinking
18. Properties of films produced by cross linking whey proteins and 11S globulin using transglutaminase