Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
Weijun Leng, Ying Li, Xin Liang, Li Yuan, Xiuting Li, Li Yuan
Topics & Concepts
DeamidationUmamiMyofibrilChemistryGlutaminaseBiochemistryTasteFood scienceEnzymeGlutamineAmino acidSupramolecular Self-Assembly in MaterialsMuscle metabolism and nutritionProteins in Food Systems