Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis

In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1–0.5%, <i>w</i>/<i>v</i>) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of p...

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Hlavní autoři:	Kaiyuan Su, Wanyi Sun, Zhang Li, Tao Huang, Qiaoming Lou, Shengnan Zhan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-08-01
Edice:	Foods
Témata:	gelatin gels modification orders gelling properties modification mechanism
On-line přístup:	https://www.mdpi.com/2304-8158/12/16/3027
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