期刊
MEAT SCIENCE
卷 79, 期 2, 页码 278-284出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.09.011
关键词
myofibrillar proteins; bacterial transglutaminase; functional properties; rheological behavior
The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3 g transglutaminase/100 g protein with 60 min setting at 35 degrees C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties. (c) 2007 Elsevier Ltd. All rights reserved.
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