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Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
Texture Chicken Pork Microbial Transglutaminase Gel Improvement Protein Crosslinking
2016/4/26
This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these ...
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Low-quality Pork Loin Sausage Texture
2016/4/20
Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of ...
Microbial Transglutaminase Modifies Gel Properties of Porcine Collagen
Porcine Collagen Gel Microbial Transglutaminase Structural and Physicochemical Properties Melting Point
2016/4/12
We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples...
Effect of Heating on Polymerization of Pig Skin Collagen Using Microbial Transglutaminase
Pig Skin Collagen Microbial Transglutaminase Biopolymer Heat Treatment
2016/4/11
Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerize...