The effects of microbial transglutaminase on the properties of fish myofibrillar protein film

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2017.04.002 ◽

2017 ◽

Vol 12 ◽

pp. 91-99 ◽

Author(s):

Pimonpan Kaewprachu ◽

Kazufumi Osako ◽

Wirongrong Tongdeesoontorn ◽

Saroat Rawdkuen

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

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Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.1.50 ◽

2015 ◽

Vol 35 (1) ◽

pp. 50-57 ◽

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Rheological Characteristics ◽

Sarcoplasmic Proteins ◽

Protein Gel ◽

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Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

Food and Bioprocess Technology ◽

10.1007/s11947-018-2149-7 ◽

2018 ◽

Vol 11 (10) ◽

pp. 1876-1886 ◽

Author(s):

Luyun Cai ◽

Jianhui Feng ◽

Ailing Cao ◽

Hongyu Tian ◽

Jing Wang ◽

...

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase

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Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2014.34.3.307 ◽

2014 ◽

Vol 34 (3) ◽

pp. 307-315 ◽

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Functional Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Sarcoplasmic Proteins ◽

Protein Gel ◽

Treated Fish ◽

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Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

International Journal of Food Science & Technology ◽

10.1111/ijfs.12569 ◽

2014 ◽

Vol 49 (10) ◽

pp. 2331-2337 ◽

Author(s):

Bung-Orn Hemung ◽

Koo B. Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Sarcoplasmic Proteins ◽

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Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase

LWT ◽

10.1016/j.lwt.2013.02.008 ◽

2013 ◽

Vol 53 (1) ◽

pp. 184-190 ◽

Author(s):

Bung-Orn Hemung ◽

Koo Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Sarcoplasmic Proteins ◽

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Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2010.30.5.746 ◽

2010 ◽

Vol 30 (5) ◽

pp. 746-754 ◽

Author(s):

Geun-Pyo Hong ◽

Koo-Bok Chin

Keyword(s):

Calcium Alginate ◽

Protein Solubility ◽

Myofibrillar Protein ◽

Microbial Transglutaminase

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Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

Meat Science ◽

10.1016/j.meatsci.2014.09.035 ◽

2015 ◽

Vol 101 ◽

pp. 112

Author(s):

H.C. Lee ◽

I. Kang ◽

K.B. Chin

Keyword(s):

Vigna Radiata ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Isolates ◽

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Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2017.10.011 ◽

2018 ◽

Vol 107 ◽

pp. 1463-1473 ◽

Author(s):

Pimonpan Kaewprachu ◽

Kazufumi Osako ◽

Natthakan Rungraeng ◽

Saroat Rawdkuen

Keyword(s):

Myofibrillar Protein ◽

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Effect of mungbean [Vigna radiata(L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

International Journal of Food Science & Technology ◽

10.1111/ijfs.12504 ◽

2014 ◽

Vol 49 (9) ◽

pp. 2023-2029 ◽

Author(s):

Hong C. Lee ◽

Iksoon Kang ◽

Koo B. Chin

Keyword(s):

Vigna Radiata ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Isolates ◽

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Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

Journal of Food Science ◽

10.1111/1750-3841.12138 ◽

2013 ◽

Vol 78 (6) ◽

pp. C823-C831 ◽

Author(s):

Chunqiang Li ◽

Youling L. Xiong ◽

Jie Chen

Keyword(s):

Protein Oxidation ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Cross Linking ◽

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