Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis

In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1–0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could ov...

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Detalles Bibliográficos
Autores principales: Su, Kaiyuan, Sun, Wanyi, Li, Zhang, Huang, Tao, Lou, Qiaoming, Zhan, Shengnan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453174/
https://www.ncbi.nlm.nih.gov/pubmed/37628026
http://dx.doi.org/10.3390/foods12163027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453174/
https://www.ncbi.nlm.nih.gov/pubmed/37628026
http://dx.doi.org/10.3390/foods12163027

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