Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Wangtueai, Sutee ^a   Noomhorm, Athapol ^b   Regenstein, Joe M ^c  

^a BURAPHA UNIVERSITY   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

^c Program on Infrastructure Policy   (United States)

Author keywords

Fish scales; Gelatin; Gelatin films; Lizardfish; Microbial transglutaminase

Indexed keywords

GELATIN; GELATIN FILM; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; ELECTROPHORESIS; FISH; FOOD HANDLING; GEL; METABOLISM; METHODOLOGY; SCANNING ELECTRON MICROSCOPY; SKIN; TENSILE STRENGTH;

ANIMALS; CATTLE; ELECTROPHORESIS; FISHES; FOOD HANDLING; GELATIN; GELS; MICROSCOPY, ELECTRON, SCANNING; SKIN; TENSILE STRENGTH; TRANSGLUTAMINASES;

BOVINAE; SAURIDA;

EID: 78149394521     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01835.x     Document Type: Article

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