Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu, Fangda Sun
Topics & Concepts
MyofibrilChemistryTissue transglutaminaseIn vitroRheologyHydrogen bondSteric effectsChemical engineeringCarrageenanFood sciencePolymer chemistryBiophysicsBiochemistryOrganic chemistryEnzymeMoleculeMaterials scienceEngineeringComposite materialBiologyProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition