Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan
Jihong Li, Yajun Zhou, Zongping Li, Zhiyuan Ma, Qingshu Ma, Lu Wang
Topics & Concepts
Tissue transglutaminaseChemistryMyofibrilCarrageenanComposite numberFourier transform infrared spectroscopyChemical engineeringChromatographyEnzymeOrganic chemistryBiochemistryMaterials scienceComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes