期刊
JOURNAL OF FOOD SCIENCE
卷 65, 期 4, 页码 694-699出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2000.tb16074.x
关键词
MTGase; surimi; gel property; pollack; threadfin-bream
The properties of surimi gels from threadfin-bream and pollack surimi set at 30 degrees C or 45 degrees C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 degrees C for 90 min or at 45 degrees C for 20 min for threadfin-bream, and 0.2 unit/g surimi at 30 degrees C for 60 min for pollack. The strength of golden threadfin-bream surimi gels with 0.35 unit MTGase set at 30 degrees C for 90 min or 45 degrees C for 20 min was 3400 g x cm, almost 3-fold of the control. SDS-PAGE analyses indicated that inter- and/or intramolecular cross-linking formed in the myosin heavy chain of MTGase-containing surimi gels.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据