Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 394-400

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

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Gelation properties; MTG; Myofibrillar; Pea protein isolate; SDS PAGE; Thermal properties

Indexed keywords

ELECTROPHORESIS; GELATION; MUSCLE; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

GEL STRENGTHS; GELATION PROPERTIES; MICROBIAL TRANSGLUTAMINASE; MUSCLE PROTEINS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; PEA PROTEIN ISOLATES; PEA PROTEINS; PROTEIN ISOLATES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

AMINO ACIDS;

GLYCINE MAX; PISUM SATIVUM;

EID: 82055165257     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.001     Document Type: Article

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