In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)-Reference-Cited by-同舟云学术

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In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

Published:2019-10 Issue: Volume:95 Page:152-160
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fang Mengxue,Xiong Shanbai,Hu Yang^ORCID,Yin Tao,You Juan

Funder

National Natural Science Foundation of China

Special Fund for the National Modern Agricultural Industrial Technology System

Huazhong Agricultural University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (hypophthalmichthys molitrix);An;Food Chemistry,2018

3. Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability;Ao;Food Research International,2013

4. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish;Chanarat;Journal of the Science of Food and Agriculture,2012

5. Production of dialysable and reduced iron by in vitro digestion of chicken muscle protein fractions;Diaz;Journal of the Science of Food and Agriculture,2002

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2. Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi;Food Chemistry;2024-12

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