Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Food Chemistry

Volumn 176, Issue , 2015, Pages 115-122

  Hu, Yaqin ^a   Liu, Wenjuan ^a   Yuan, Chunhong ^b   Morioka, Katsuji ^c   Chen, Shiguo ^a   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c KOCHI UNIVERSITY   (Japan)

Author keywords

Keywords Hairtail Muscle protein Curdlan Microbial transglutaminase Gelation properties

Indexed keywords

AMINO ACIDS; FOOD ADDITIVES; GELATION; MUSCLE;

CROSS-LINKED PROTEINS; CURDLAN; GELATION PROPERTIES; GELLING PROPERTIES; MICROBIAL TRANSGLUTAMINASE; MYOSIN HEAVY CHAIN; TRANSGLUTAMINASES; WATER HOLDING CAPACITY;

PROTEINS;

CURDLAN; GLUTAMINE; LYSINE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SILICON DIOXIDE; BETA GLUCAN; FISH PROTEIN;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; COVALENT BOND; CROSS LINKING; ELASTICITY; FISH; FISH MEAT; GEL; GELATION; HARDNESS; HYDROGEN BOND; MAJOR HISTOCOMPATIBILITY COMPLEX; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SOLUBILITY; STRENGTH; TRICHIURUS HAUMELA; ANIMAL; CHEMISTRY; FOOD HANDLING; PERCIFORMES; PROCEDURES; SEA FOOD;

TRICHIURUS HAUMELA;

ANIMALS; BETA-GLUCANS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISH PROTEINS; FOOD HANDLING; MUSCLE PROTEINS; PERCIFORMES; SEAFOOD; TRANSGLUTAMINASES;

EID: 84919882827     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.006     Document Type: Article

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