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Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound

  • Published:2023-11-14 Issue: Volume: Page:
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Gao Xia,Li Kaiqi,Xiong Shanbai,Liu Ru

Funder

China Agricultural Research System

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference43 articles.

1. An, Y. Q., You, J., Xiong, S. B., & Yin, T. (2018). Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 257, 216–222. https://doi.org/10.1016/j.foodchem.2018.02.140

2. Andres-Bello, A., Iborra-Bernad, C., Garcia-Segovia, P., & Martinez-Monzo, J. (2013). Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physicochemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food and Bioprocess Technology, 6, 133–145. https://doi.org/10.1007/s11947-011-0765-6

3. Bashash, M., Varidi, M., & Varshosaz, J. (2022). Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. Innovative Food Science & Emerging Technologies, 76, Article 102936. https://doi.org/10.1016/j.ifset.2022.102936

4. Bertram, H. C., Karlsson, A. H., Rasmussen, M., Pedersen, O. D., Donstrup, S., & Andersen, H. J. (2001). Origin of multiexponential T2 relaxation in muscle myowater. Journal of Agricultural and Food Chemistry, 49(6), 3092–3100. https://doi.org/10.1021/jf001402t

5. Bertram, H. C., Kohler, A., Bocker, U., Ofstad, R., & Andersen, J. (2006). Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-filed NMR relaxometry study. Journal of Agricultural and Food Chemistry, 54(5), 1740–1746. https://doi.org/10.1021/jf0514726
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