Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel
Chunhui Dong, Jing Zhao, Li Wang, Jiang Jiang
Topics & Concepts
Tissue transglutaminaseMyofibrilChemistryPyrophosphateSonicationSalt (chemistry)PhosphatePea proteinRheologyFood scienceSodiumPolyphosphateWater holding capacityChromatographyBiochemistryEnzymeMaterials scienceOrganic chemistryComposite materialMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition