Cargando…

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...

Descripción completa

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

Ejemplares similares

Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
por: Jang, Ho Sik, et al.
Publicado: (2016)

Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase
por: Hemung, Bung-Orn, et al.
Publicado: (2014)

Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase
por: Lee, Chang Hoon, et al.
Publicado: (2022)

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase
por: Hemung, Bung-Orn, et al.
Publicado: (2015)

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
por: Noh, Sin-Woo, et al.
Publicado: (2019)

Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins
por: Davaatseren, Munkhtugs, et al.
Publicado: (2014)

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion
por: Wu, Mangang, et al.
Publicado: (2023)

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
por: Lee, Chang Hoon, et al.
Publicado: (2019)

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan
por: Chen, Zhi, et al.
Publicado: (2023)

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
por: Lee, Chnag Hoon, et al.
Publicado: (2019)

Draft genome sequence of adzuki bean, Vigna angularis
por: Kang, Yang Jae, et al.
Publicado: (2015)

Physical Evaluation and Anti-Aging Effect of Red Bean Ethanolic Extract (Vigna angularis (Wild.) Ohwi & Ohashi) Peel-Off Gel Mask
por: Prasetyo, Bayu Eko, et al.
Publicado: (2019)

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure
por: Wu, Yang, et al.
Publicado: (2022)

Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Mapping of QTLs controlling epicotyl length in adzuki bean (Vigna angularis)
por: Mori, Masahiko, et al.
Publicado: (2021)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
por: Zhu, Chenyan, et al.
Publicado: (2023)

Structure of two purple pigments, catechinopyranocyanidins A and B from the seed-coat of the small red bean, Vigna angularis
por: Yoshida, Kumi, et al.
Publicado: (2019)

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System
por: Choi, Ji Seon, et al.
Publicado: (2023)

Chromatography-Independent Fractionation and Newly Identified Molecular Features of the Adzuki Bean (Vigna angularis Willd.) β-vignin Protein
por: Philadelpho, Biane, et al.
Publicado: (2021)

Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
por: Hu, Zhaodong, et al.
Publicado: (2023)

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
por: Cai, Ruying, et al.
Publicado: (2022)

A Determination of Potential α-Glucosidase Inhibitors from Azuki Beans (Vigna angularis)
por: Yao, Yang, et al.
Publicado: (2011)

Regiospecific Profiles of Fatty Acids in Triacylglycerols and Phospholipids from Adzuki Beans (Vigna angularis)
por: Yoshida, Hiromi, et al.
Publicado: (2010)

Development and Validation of EST-SSR Markers from the Transcriptome of Adzuki Bean (Vigna angularis)
por: Chen, Honglin, et al.
Publicado: (2015)

Nutritional Composition, Efficacy, and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview
por: Wang, Yao, et al.
Publicado: (2022)

Author Correction: Structure of two purple pigments, catechinopyranocyanidins A and B from the seed-coat of the small red bean, Vigna angularis
por: Yoshida, Kumi, et al.
Publicado: (2019)

VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.)
por: Chu, Liwei, et al.
Publicado: (2021)

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
por: Zhao, Dianbo, et al.
Publicado: (2023)

Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress
por: Guo, Xiuyun, et al.
Publicado: (2023)

Identification and characterization of oligomeric proanthocyanidins with significant anti-cancer activity in adzuki beans (Vigna angularis)
por: Kawahara, Sei-ichi, et al.
Publicado: (2019)

Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure
por: Song, Geyao, et al.
Publicado: (2023)

Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate
por: Moon, Su-Hyeon, et al.
Publicado: (2023)

Stem Rot on Adzuki Bean (Vigna angularis) Caused by Rhizoctonia solani AG 4 HGI in China
por: Sun, Suli, et al.
Publicado: (2015)

Genetic Diversity and Environmental Influence on Yield and Yield-Related Traits of Adzuki Bean (Vigna angularis L.)
por: Hu, Liangliang, et al.
Publicado: (2022)

The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein
por: Ma, Jinming, et al.
Publicado: (2022)

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase
por: Hemung, Bung-Orn, et al.
Publicado: (2015)

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels
por: Xu, Xia, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_4ohkq85ojoma68ddcqgkipsn39