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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

Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This...

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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 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112431/ https://www.ncbi.nlm.nih.gov/pubmed/27857544 http://dx.doi.org/10.5851/kosfa.2016.36.5.671

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