Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins

Meat Science

Volumn 91, Issue 1, 2012, Pages 36-42

  Hong, Geun Pyo ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cross linking; Deamidation; Isoelectric point; Myofibrillar; Transglutaminase

Indexed keywords

CARBOXYL GROUPS; DEAMIDATION; DYNAMIC RHEOLOGY; INDUCED PROTEINS; ISOELECTRIC POINT; ISOELECTRIC POINT (PI); LOW IONIC STRENGTH; MICROBIAL TRANSGLUTAMINASE; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY; SDS-PAGE; STRENGTH CONDITION; STRUCTURAL CHANGE; SUBSTRATE PROTEINS; SURFACE HYDROPHOBICITY; TRANSGLUTAMINASES;

DIFFERENTIAL SCANNING CALORIMETRY; IONIC STRENGTH; PROTEINS; RHEOLOGY; SODIUM CHLORIDE; SOLUBILITY;

PH EFFECTS;

SUS;

BACTERIAL PROTEIN; MUSCLE PROTEIN; MYOSIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CROSS BREEDING; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; ISOELECTRIC POINT; MEAT; METABOLISM; MUSCLE FIBRIL; OSMOLARITY; PH; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SOLUBILITY; SURFACE PROPERTY; SWINE; YOUNG MODULUS;

ANIMALS; BACTERIAL PROTEINS; CALORIMETRY, DIFFERENTIAL SCANNING; CROSSES, GENETIC; ELASTIC MODULUS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ISOELECTRIC POINT; MEAT; MUSCLE PROTEINS; MYOFIBRILS; MYOSINS; OSMOLAR CONCENTRATION; PROTEIN CONFORMATION; PROTEIN UNFOLDING; RHEOLOGY; SOLUBILITY; SURFACE PROPERTIES; SUS SCROFA; TRANSGLUTAMINASES;

EID: 84856365926     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.002     Document Type: Article

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