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

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

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

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

Effects of Pre-Treatment Durations on Properties of Black Tilapia (Oreochromis mossambicus) Skin Gelatin

2016 ◽  
Vol 840 ◽  
pp. 146-150 ◽  
Author(s):  
KANAGESWARY SOCKALINGAM ◽  
Hilary Nelson ◽  
Maizlinda Izwana Idris ◽  
Hasan Zuhudi Abdullah
Keyword(s):  
Fourier Transform ◽  
Oreochromis Mossambicus ◽  
Gel Strength ◽  
Weight Basis ◽  
Fish Gelatin ◽  
Ftir Analysis ◽  
Lower Yield ◽  
Gelling Properties ◽  
Wet Weight ◽  
Pre Treatment

Black tilapia (Oreochromis mossambicus) fish skins are good alternatives sources of gelatin. Vast variations in extraction procedures affect the properties of fish gelatin such as yield and gel strength. Thus, this study explores the effect of pretreatment durations on the properties of black tilapia skin gelatin. Gelling properties such as gel strength (bloom value) of the gelatin samples had been determined. Highest gel strength had been detected for gelatin treated at 24 h (390.1 g), followed by 16 h (287.1 g) and 8 h (141.2 g). In contrast, gelatin treated at 24 h indicates lower yield on wet weight basis (14.12 %) than those treated at 16 h (14.96 %) and 8 h (16.90 %). The possible interactions and characteristics between the functional groups in the gelatin samples have also been perceived via Fourier Transform Infrared Spectroscopy (FTIR) analysis.

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