scholarly journals Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase

2014 ◽  
Author(s):  
Sochaya Chanarat ◽  
Soottawat Benjakul ◽  
Youling L. Xiong
Keyword(s):  
Oxidative Stress ◽  
Microbial Transglutaminase ◽  
Physicochemical Changes ◽  
Gelling Properties

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

2021 ◽  
Vol 348 ◽  
pp. 129093
Author(s):  
Zi-Zi Hu ◽  
Xiao-Mei Sha ◽  
Tao Huang ◽  
Lu Zhang ◽  
Guang-Yao Wang ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Polyglutamic Acid ◽  
Gelling Properties

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

2020 ◽  
Vol 11 (3) ◽  
pp. 1996-2004 ◽  
Author(s):  
Yungang Cao ◽  
Wenhui Ma ◽  
Jiankang Wang ◽  
Shuhua Zhang ◽  
Zhenyu Wang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hydroxyl Radical ◽  
Rheological Behavior ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gelling Properties

Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).

Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

2013 ◽  
Vol 136 (2) ◽  
pp. 929-937 ◽  
Author(s):  
Sochaya Chanarat ◽  
Soottawat Benjakul
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Protein ◽  
Protein Isolates ◽  
Indian Mackerel ◽  
Gelling Properties

Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

2014 ◽  
Vol 35 ◽  
pp. 264-269 ◽  
Author(s):  
Miguel A. Martínez ◽  
Verónica Robledo ◽  
Gonzalo Velazquez ◽  
José A. Ramírez ◽  
Manuel Vázquez ◽  
...  
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Microbial Transglutaminase ◽  
Gelling Properties

Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase

LWT ◽  
2007 ◽  
Vol 40 (9) ◽  
pp. 1489-1497 ◽  
Author(s):  
Atchara Tammatinna ◽  
Soottawat Benjakul ◽  
Wonnop Visessanguan ◽  
Munehiko Tanaka
Keyword(s):  
Microbial Transglutaminase ◽  
White Shrimp ◽  
Penaeus Vannamei ◽  
Gelling Properties

Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin

2019 ◽  
Vol 50 (5) ◽  
pp. 400-409 ◽  
Author(s):  
Tao Huang ◽  
Huizhu Zhao ◽  
Yaoyan Fang ◽  
Jinpei Lu ◽  
Wenge Yang ◽  
...  
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Gelling Properties

Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness

2008 ◽  
Vol 73 (6) ◽  
pp. S239-S246 ◽  
Author(s):  
S. Benjakul ◽  
S. Phatcharat ◽  
A. Tammatinna ◽  
W. Visessanguan ◽  
H. Kishimura
Keyword(s):  
Microbial Transglutaminase ◽  
Gelling Properties

Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Xiaozhong Hu ◽  
Xuebing Xu ◽  
Jun-Feng Fan ◽  
Yong-Qiang Cheng ◽  
Lite Li
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Heat Stability ◽  
Microbial Transglutaminase ◽  
Soy Proteins ◽  
Emulsifying Activity ◽  
Foaming Property ◽  
Gelling Properties ◽  
Sds Page

Soybean ?-conglycinin and glycinin were polymerized by a microbial transglutaminase (MTGase), and some functional properties of these polymers, including solubility, heat stability and emulsifying, foaming, and gelling properties, were investigated. SDS-PAGE showed that the acidic subunits of glycinin and ?, ?’ subunits of ?-conglycinin were easily susceptible to MTGase than basic subunits and ?-subunits, respectively. Although MTGase treatment led to the decreases in solubility and emulsifying activity of ?-conglycinin and glycinin, the significant improvements in their gelling and heat stability were observed (p < 0.05). In addition, the MTGase polymerization also increased the foaming property and emulsifying stability of glycinin. These results show that MTGase treatment could improve some functional properties of ?-conglycinin and glycinin, which provides a new opportunity to obtain specific functional properties of soy proteins used in various food systems.

Improvement of gelling properties of porcine blood plasma using microbial transglutaminase

2007 ◽  
Vol 101 (1) ◽  
pp. 49-56 ◽  
Author(s):  
E. Saguer ◽  
N. Fort ◽  
D. Parés ◽  
M. Toldrà ◽  
C. Carretero
Keyword(s):  
Blood Plasma ◽  
Microbial Transglutaminase ◽  
Porcine Blood ◽  
Gelling Properties
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