Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

European Food Research and Technology

Volumn 228, Issue 4, 2009, Pages 665-670

  Han, Minyi ^a,b   Zhang, Yingjun ^a,c   Fei, Ying ^a   Xu, Xinglian ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c NANYANG NORMAL UNIVERSITY   (China)

Author keywords

Microstructure; MTG; NMR proton mobility; PMP gel; WHC

Indexed keywords

ATOMS; CONTROL SYSTEMS; GAS GENERATORS; GELATION; MAGNETIC RESONANCE; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTONS; SCANNING ELECTRON MICROSCOPY; SPIN DYNAMICS; THICKNESS GAGES;

CONCENTRATION OF; GEL NETWORKS; MAGNETIC RESONANCE RELAXATIONS; MICROBIAL TRANSGLUTAMINASE; MTG; MYOFIBRILLAR PROTEINS; NMR PROTON MOBILITY; NMR RELAXOMETRY; PEAK VALUES; PMP GEL; POROUS MICROSTRUCTURES; PROTEIN PREPARATIONS; SCANNING ELECTRON MICROGRAPHS; SPIN-SPIN RELAXATION TIME; WATER-HOLDING CAPACITIES; WHC;

GELS;

EID: 58849167646     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0976-x     Document Type: Article

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