Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef

Author:

Aktaş N.,Kılıç B.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of carrageenan on thermal stability of proteins from chicken thigh and breast muscles;Amako;Food Research International,2001

2. Purification and characteristic of a noval transglutaminase derived from microorganisms;Ando;Agricultural and Biological Chemistry,1989

3. Anonymous (2002). Basic properties of transglutaminase. Ajinomoto Co. Manual. Ajinomoto Co., Japan.

4. The influence of processing parameters on food protein functionality. I. Differential scanning calorimetry as an indicator of protein denaturation;Arnfield;Canadian Institute of Food Science and Technology Journal,1981

5. Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle;Barbut;Journal of Food Science,1991

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