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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This...

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Bibliografische gegevens
Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: Jang, Ho Sik, Lee, Hong Chul, Chin, Koo Bok
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2016
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Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112431/
https://ncbi.nlm.nih.gov/pubmed/27857544
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.671
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