Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion

The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat products. The research aimed to investigate the...

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Detalles Bibliográficos
Autores principales: Wu, Mangang, Yin, Qing, Bian, Junjie, Xu, Yuyu, Gu, Chen, Jiao, Junying, Yang, Jingjing, Zhang, Yunlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671225/
https://www.ncbi.nlm.nih.gov/pubmed/37999000
http://dx.doi.org/10.3390/gels9110910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671225/
https://www.ncbi.nlm.nih.gov/pubmed/37999000
http://dx.doi.org/10.3390/gels9110910

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