Effect of Red Bean Protein and Microbial Transglutaminase on Gelling Properties of Myofibrillar Protein

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2011.31.5.782 ◽

2011 ◽

Vol 31 (5) ◽

pp. 782-790 ◽

Author(s):

Ho-Sik Jang ◽

Koo-Bok Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Gelling Properties ◽

Red Bean ◽

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Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

International Journal of Food Science & Technology ◽

10.1111/ijfs.12809 ◽

2015 ◽

Vol 50 (7) ◽

pp. 1583-1588 ◽

Author(s):

Ho S. Jang ◽

Hong C. Lee ◽

Koo B. Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Vigna Angularis ◽

Protein Gels ◽

Red Bean ◽

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Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

LWT ◽

10.1016/j.lwt.2016.10.039 ◽

2017 ◽

Vol 76 ◽

pp. 95-100 ◽

Author(s):

Hong Chul Lee ◽

Ho Sik Jang ◽

Iksoon Kang ◽

Koo Bok Chin

Keyword(s):

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Protein Gels ◽

Red Bean ◽

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Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin

Meat Science ◽

10.1016/j.meatsci.2013.07.080 ◽

2014 ◽

Vol 96 (1) ◽

pp. 460

Author(s):

H.S. Jang⁎ ◽

K.B. Chin

Keyword(s):

Myofibrillar Protein ◽

Protein Gels ◽

7S Globulin ◽

Red Bean ◽

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Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.6.841 ◽

2015 ◽

Vol 35 (6) ◽

pp. 841-846 ◽

Author(s):

Ho Sik Jang ◽

Hong Chul Lee ◽

Koo Bok Chin

Keyword(s):

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Ph Values ◽

Protein Gel ◽

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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2016.36.5.671 ◽

2016 ◽

Vol 36 (5) ◽

pp. 671-678 ◽

Author(s):

Ho Sik Jang ◽

Hong Chul Lee ◽

Koo Bok Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Vigna Angularis ◽

Protein Isolates ◽

Preheat Treatment ◽

Protein Gels ◽

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Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

International Journal of Food Properties ◽

10.1080/10942912.2019.1705482 ◽

2019 ◽

Vol 22 (1) ◽

pp. 2047-2056 ◽

Author(s):

Jie Sun ◽

Guoyou Yin ◽

Jie Chen ◽

Pengpeng Li

Keyword(s):

Soy Protein ◽

Myofibrillar Protein ◽

Gelling Properties

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Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Food Chemistry ◽

10.1016/j.foodchem.2021.129344 ◽

2021 ◽

Vol 351 ◽

pp. 129344

Author(s):

De-Yang Li ◽

Zhi-Feng Tan ◽

Zi-Qiang Liu ◽

Chao Wu ◽

Hui-Lin Liu ◽

...

Keyword(s):

Hydroxyl Radical ◽

Myofibrillar Protein ◽

Gelling Properties

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

Food Chemistry ◽

10.1016/j.foodchem.2021.129093 ◽

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

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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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