Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels
Yangyang Feng, Zhigang Sun, Jingming Zhang, Pingru Shi, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu
Topics & Concepts
Tissue transglutaminaseChemistryCarrageenanMyofibrilBiochemistryProtein aggregationLipoxygenaseBiophysicsFood scienceEnzymeBiologyProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications