Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 844-852

  Chanarat, Sochaya ^a   Benjakul, Soottawat ^a   H Kittikun, Aran ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Gel forming ability; Microbial transglutaminase; Protein cross linking; Surimi

Indexed keywords

BACTERIAL PROTEIN; CALCIUM; CHELATING AGENT; EDETIC ACID; FISH PROTEIN; MYOSIN ADENOSINE TRIPHOSPHATASE; MYOSIN HEAVY CHAIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; ENZYMOLOGY; FOOD HANDLING; GEL; ISOLATION AND PURIFICATION; MECHANICS; METABOLISM; PERCIFORMES; PHYSICAL CHEMISTRY; SEA BREAM; SEA FOOD; STREPTOMYCES; TIME;

ACTOMYOSIN; ANIMALS; BACTERIAL PROTEINS; CALCIUM; CHELATING AGENTS; COLOR; EDETIC ACID; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; GELS; MECHANICAL PHENOMENA; MYOSIN HEAVY CHAINS; PERCIFORMES; PHYSICOCHEMICAL PHENOMENA; SEA BREAM; STREPTOMYCES; TIME FACTORS; TRANSGLUTAMINASES; WATER;

NEMIPTERIDAE; RASTRELLIGER KANAGURTA;

EID: 84856667080     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4656     Document Type: Article

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