Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

2001 ◽  
Vol 81 (7) ◽  
pp. 665-673 ◽  
Author(s):  
M Carmen Gómez-Guillén ◽  
Ana Isabel Sarabia ◽  
M Teresa Solas ◽  
Pilar Montero
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

2021 ◽  
Author(s):  
Essam Hebishy ◽  
Jevan Nagarajah ◽  
Luke S Thompson ◽  
Sarah Shennan ◽  
Lauren Best ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cooking Time ◽  
Microbial Transglutaminase ◽  
Mozzarella Cheese ◽  
Cheese Analogues

Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 229-238 ◽  
Author(s):  
M. Castro-Briones ◽  
G.N. Calderón ◽  
G. Velazquez ◽  
M.S. Rubio ◽  
M. Vázquez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase ◽  
Beef Products

Functional Properties of Oat Globulin Modified by a Calcium-Independent Microbial Transglutaminase

2002 ◽  
Vol 50 (9) ◽  
pp. 2666-2672 ◽  
Author(s):  
Nai-Chi Siu ◽  
Ching-Yung Ma ◽  
Wai-Yin Mock ◽  
Yoshinori Mine
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase

scholarly journals PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT

2013 ◽  
Vol 4 (6) ◽  
pp. 307-322
Author(s):  
Ehab Romeih ◽  
M. Abdel-Hamid ◽  
A. Awad
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase ◽  
Buttermilk Powder

scholarly journals Improvement of Functional Properties of WPC by Microbial Transglutaminase

2006 ◽  
Vol 53 (1) ◽  
pp. 74-79 ◽  
Author(s):  
Takahiko Soeda ◽  
Akiko Hokazono ◽  
Takamasa Kasagi ◽  
Mitsunori Sakamoto
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase

The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels

2008 ◽  
Vol 14 (2) ◽  
pp. 167-177 ◽  
Author(s):  
P.D. Karayannakidis ◽  
A. Zotos ◽  
D. Petridis ◽  
K.D.A. Taylor
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Beneficial Effect ◽  
Functional Properties ◽  
Mechanical Analysis ◽  
Microbial Transglutaminase ◽  
Wheat Starch ◽  
Sardina Pilchardus ◽  
Cooling Process ◽  
Thermal Gelation

The functional properties of kamaboko gels, produced from sardine surimi (SS), were evaluated based on three factors: (a) washing conditions, (b) absence or presence of microbial transglutaminase (MTGase), and (c) addition of CaCl2, MgCl 2, and NH4Cl. Fish gels prepared from sardine mince washed at pH 5.5 showed the highest L* values and whiteness index (WI). A similar trend was also observed for firmness. Addition of MTGase had a beneficial effect on the L* values and WI as well as on firmness and cohesiveness of kamaboko gels ( p<0.05). Fish gels containing CaCl2 or MgCl 2 were lighter and firmer compared to those containing NH4Cl ( p<0.05). Three transitions, using a differential scanning calorimeter (DSC), were observed during heating of surimi containing 50g/kg of unmodified wheat starch (UWS), occurring at 45.2 °C, 63.3 °C, and 71.4 °C and were substantially the same when UWS was added at higher concentrations ( p≥0.05). The thermal gelation of SS, studied with Dynamic Mechanical Analysis (DMA), occurred at three or four distinct stages named: gel softening, low temperature gelation, gel resolution, and high temperature gelation. The cooling process was found to be crucial in surimi gelation since it strongly contributed in the development of gel rigidity.

Sign in / Sign up

Export Citation Format

Share Document