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

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

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

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

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

LWT ◽  
2019 ◽  
Vol 99 ◽  
pp. 105-111 ◽  
Author(s):  
Xiujin Guo ◽  
Liu Shi ◽  
Shanbai Xiong ◽  
Yang Hu ◽  
Juan You ◽  
...  
Keyword(s):  
Microbial Transglutaminase ◽  
Heating Method ◽  
Gelling Properties ◽  
Freeze Dried
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