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Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties

The effect of different content of lysine (Lys, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, m/m) on the texture characteristics and water holding capacity (WHC) of transglutaminase (0.4%)-induced mixed surimi gels was explored. The results showed that 0.2% Lys obviously improved the gel strength, textural propert...

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Hlavní autoři: Yungang Cao, Guangcan Liang, Zhaorui Li, Dongxu Du, Wenqing Ma, Xinling Dong, Li Feng, Huan Zhang, Zelong Liu
Médium: Artigo
Jazyk:Inglês
Vydáno: Tsinghua University Press 2024-06-01
Edice:Food Science of Animal Products
Témata:
marine surimi
lysine
transglutaminase
gel properties
synergetic effect
On-line přístup:https://www.sciopen.com/article/10.26599/FSAP.2024.9240058
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