Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends
✍ Scribed by Cristina Marco; Gabriela Pérez; Pablo Ribotta; Cristina M Rosell
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 286 KB
- Volume
- 87
- Category
- Article
- ISSN
- 0022-5142
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The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75 : 25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio v
## Abstract **BACKGROUND:** Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross‐linking and gel property o
## Abstract This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim (__Lepidorhombus boscii__) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and