Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1922-1929

  Binsi, P K ^a   Shamasundar, B A ^a  

^a University   (India)

Author keywords

Characterisation; Fish; Purification; Rheology; Transglutaminase

Indexed keywords

AMMONIUM CHLORIDE; CHARACTERISATION; COMMON CARP; ETHYLENEDIAMINETETRAACETIC ACID; FISH SPECIES; LARGE STRAINS; SMALL STRAINS; SPECIFIC ACTIVITY; TRANSGLUTAMINASES; VISCOELASTIC BEHAVIOUR;

AMINO ACIDS; AMMONIUM COMPOUNDS; CALCIUM CHLORIDE; ENZYME ACTIVITY; GELATION; PURIFICATION; RHEOLOGY;

FISH;

AMMONIUM CHLORIDE; CALCIUM CHLORIDE; EDETIC ACID; LYSINE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

CARP; CONCENTRATION RESPONSE; CONFERENCE PAPER; CONTROLLED STUDY; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INHIBITION; ENZYME ISOLATION; ENZYME PURIFICATION; FISH; MOLECULAR WEIGHT; NONHUMAN; PRIACANTHUS HAMRUR; SARDINELLA LONGICEPS; TEMPERATURE SENSITIVITY; TILAPIA; VISCOELASTICITY;

CYNOGLOSSUS; CYPRINUS CARPIO; LUTJANUS LUTJANUS; SARDINELLA LONGICEPS; TILAPIA;

EID: 84857043074     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.027     Document Type: Conference Paper

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