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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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 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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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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Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels

International Journal of Food Science & Technology ◽

10.1111/ijfs.12066 ◽

2013 ◽

Vol 48 (5) ◽

pp. 1086-1092 ◽

Author(s):

Hong C. Lee ◽

Koo B. Chin

Keyword(s):

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

Binding Agent ◽

Water Binding ◽

Protein Isolates ◽

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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 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 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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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Meat Science ◽

10.1016/j.meatsci.2012.11.002 ◽

2013 ◽

Vol 93 (3) ◽

pp. 469-476 ◽

Author(s):

Jiang Jiang ◽

Youling L. Xiong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

Microbial Transglutaminase ◽

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