Improvement of gelling properties of porcine blood plasma using microbial transglutaminase

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 49-56

  Saguer, E ^a   Fort, N ^a   Pares D ^a   Toldra M ^a   Carretero, C ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Cross linking; MTGase; Porcine plasma; Texture; Water holding capacity

Indexed keywords

MICROBIAL ENZYME; PLASMA PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WATER;

ACIDITY; ADHESION; ANALYTICAL PARAMETERS; ARTICLE; CENTRIFUGATION; GEL; HYDROPHILICITY; NONHUMAN; PH MEASUREMENT; PHYSICAL CHEMISTRY; PLASMA VISCOSITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; SWINE; TEMPERATURE DEPENDENCE;

SUIDAE;

EID: 33746916060     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.050     Document Type: Article

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