Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values

This study was investigated to determine the effect of microbial transglutaminase (MTG) with or without red bean protein isolate (RBPI) on the porcine myofibrillar protein (MP) gel functionality at different pH values (pH 5.75-6.5). Cooking yield (CY, %), gel strength (GS, gf), differential scanning...

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Detalles Bibliográficos
Autores principales: Jang, Ho Sik, Lee, Hong Chul, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726965/
https://www.ncbi.nlm.nih.gov/pubmed/26877645
http://dx.doi.org/10.5851/kosfa.2015.35.6.841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726965/
https://www.ncbi.nlm.nih.gov/pubmed/26877645
http://dx.doi.org/10.5851/kosfa.2015.35.6.841

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