Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

Journal of Food Science

Volumn 78, Issue 6, 2013, Pages

  Li, Chunqiang ^a   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cross linking; Gelation; Myofibrillar protein; Protein oxidation; Transglutaminase

Indexed keywords

CROSS LINKING REAGENT; HYDROXYL RADICAL; INORGANIC SALT; MUSCLE PROTEIN; MYOSIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; SWINE;

ANIMALS; CROSS-LINKING REAGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GELS; HYDROXYL RADICAL; MEAT; MUSCLE PROTEINS; MYOSINS; OXIDATION-REDUCTION; RHEOLOGY; SALTS; SWINE; TRANSGLUTAMINASES;

EID: 84879301367     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12138     Document Type: Article

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