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Volumn 62, Issue 4, 1996, Pages 659-668

Heat-induced change in myosin heavy chains in salt-ground meat with a food additive containing transglutaminase

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344452292 PISSN: 00215392 EISSN: None Source Type: Journal
DOI: 10.2331/suisan.62.659 Document Type: Article

Times cited : (12)

References (19)

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- Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture
- H. Sakamoto, Y. Kumazawa, S. Toiguchi, K. Seguro, T. Soeda, and M. Motoki: Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. J. Food Sci., 60, 300-304 (1995).
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- Thermal aggregation of Cod (Gadus morhua) muscle proteins using 1-Ethyl-3-(3-Dimethylaminopropyl) carbodiimide as a zero length cross-linker
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- Gill, T.A.¹ Conway²

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- Purification and characteristics of a novel transglutaminase derived from microorganisms
- H. Ando, M. Adachi, K. Umeda, A. Matuura, M. Nonaka, R. Uchio, H. Tanaka, and M. Motoki: Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric. Biol. Chem., 53, 2613-2617 (1989).
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- Ando, H.¹ Adachi, M.² Umeda, K.³ Matuura, A.⁴ Nonaka, M.⁵ Uchio, R.⁶ Tanaka, H.⁷ Motoki, M.⁸

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- 2+-independent tansglutaminase derived from microorganisms
- 2+-independent tansglutaminase derived from microorganisms. Agric. Biol. Chem., 53, 2619-2623 (1989).
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