Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase-Reference-Cited by-同舟云学术

Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

Published:2013-04-29 Issue:6 Volume:78 Page:C823-C831
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Chunqiang¹,Xiong Youling L.²,Chen Jie¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan Univ.; Wuxi; 214122; China

2. Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington; KY; 40546; U.S.A.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

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3. Transglutaminase catalyzed reactions: Impact on food applications;De Jong;J Food Sci,2002

4. Reducing salt: a challenge for the meat industry;Desmond;Meat Sci,2006

5. Effect of microbial transglutaminase of the functional properties of megrim (Lepidorhombus boscii) skin gelatin;Gomez-Guillen;J Sci Food Agric,2001

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