Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 226-233

  Sun, Xiang Dong ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Gelation; Microbial transglutaminase; Myofibrillar protein; Sodium dodecyl sulfate polyacrylamide gel electrophoresis

Indexed keywords

CONCENTRATION RANGES; FINAL HEATING; GEL STRENGTHS; GELATION PROPERTIES; LINEAR RELATION; MICROBIAL TRANSGLUTAMINASE; MUSCLE FOODS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; NEGATIVE CORRELATION; PEAK FORCE; POSITIVE CORRELATIONS; SODIUM DODECYL SULFATE POLYACRYLAMIDE GEL ELECTROPHORESIS; TEXTURE ANALYZERS; TRANSGLUTAMINASES;

AMINO ACIDS; ANIMALS; COAGULATION; ELECTROPHORESIS; GELATION; IONIC STRENGTH; PROTEINS; SODIUM; SODIUM CHLORIDE; SODIUM SULFATE; STIFFNESS;

GELS;

EID: 79961024763     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.019     Document Type: Article

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