Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf302150h
Reference38 articles.
1. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
2. Formation of two types of gels from bovine myosin
3. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein
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