Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under...

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Detalles Bibliográficos
Autores principales: Davaatseren, Munkhtugs, Hong, Geun-Pyo
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/PMC4662196/
https://www.ncbi.nlm.nih.gov/pubmed/26761678
http://dx.doi.org/10.5851/kosfa.2014.34.6.808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662196/
https://www.ncbi.nlm.nih.gov/pubmed/26761678
http://dx.doi.org/10.5851/kosfa.2014.34.6.808

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