The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking
Yan Li, Fangfang Li, Gongming Liu, Jingxin Sun, Liping Guo, Yinglian Zhu, Bin Pang, Ming Huang, Jianming Yang
Topics & Concepts
ChemistryThermostabilityDenaturation (fissile materials)Differential scanning calorimetrySalt (chemistry)MyofibrilTissue transglutaminaseMyosinPolymer chemistryChromatographyEnzymeBiochemistryNuclear chemistryOrganic chemistryThermodynamicsPhysicsMuscle metabolism and nutritionMeat and Animal Product QualityProteins in Food Systems