Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 444-451

  Hong, Geun Pyo ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Cold set gelation; Myofibrillar protein; Salt level; Sodium alginate; Transglutaminase

Indexed keywords

ELECTROPHORESIS; PROTEINS; SODIUM; SODIUM ALGINATE;

BINDING ABILITIES; COLD-SET GELATION; GEL FORMATION; GEL STRENGTHS; MICROBIAL TRANSGLUTAMINASE; MYOFIBRILLAR PROTEINS; PROTEIN GEL; SALT LEVELS; TRANSGLUTAMINASES; WATER BINDING;

GELATION;

SUS;

EID: 75149148549     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.011     Document Type: Article

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