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

Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

2019 ◽  
Vol 51 (3) ◽  
pp. 511-520 ◽  
Author(s):  
Zi‐Zi Hu ◽  
Xiao‐Mei Sha ◽  
Yun‐Hua Ye ◽  
Wan‐Rong Xiao ◽  
Zong‐Cai Tu
Keyword(s):  
Fish Gelatin ◽  
Polyglutamic Acid ◽  
Gelling Properties ◽  
Non Covalent Interactions ◽  
Covalent Interactions

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

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).

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

2013 ◽  
Vol 1 ◽  
pp. 39-47 ◽  
Author(s):  
Pimchanok Kaewudom ◽  
Soottawat Benjakul ◽  
Kongkarn Kijroongrojana
Keyword(s):  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Surimi Gel

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

2018 ◽  
Vol 246 ◽  
pp. 428-436 ◽  
Author(s):  
Tao Huang ◽  
Zong-cai Tu ◽  
Xinchen Shangguan ◽  
Hui Wang ◽  
Xiaomei Sha ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Rheological Behavior ◽  
Fish Gelatin ◽  
Emulsifying 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
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