Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System

This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functional properties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP suspension to 3.0, followed by re-adjustment to pH 6.2. The native...

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Detalles Bibliográficos
Autores principales: Hong, Geun-Pyo, Chun, Ji-Yeon, Jo, Yeon-Ji, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597851/
https://www.ncbi.nlm.nih.gov/pubmed/26760940
http://dx.doi.org/10.5851/kosfa.2014.34.2.207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597851/
https://www.ncbi.nlm.nih.gov/pubmed/26760940
http://dx.doi.org/10.5851/kosfa.2014.34.2.207

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