Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

Meat Science

Volumn 80, Issue 2, 2008, Pages 535-544

  Xiong, Youling L ^a   Agyare, Kingsley K ^a   Addo, Kwaku ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsification; Gelation; Hydrolyzed wheat gluten; Microbial transglutaminase; Myofibrillar protein

Indexed keywords

TRITICUM AESTIVUM;

EID: 49649095219     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.005     Document Type: Article

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