کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746499 | 1492160 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Transglutaminase activity in pressure-induced gelation assisted by prior setting
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Gels from horse mackerel (Trachurus trachurus) mince were induced by high pressure treatment at 300 MPa, 25 °C, 15 min. The effect of a prior setting at 25 °C, during 2 h at atmospheric pressure, on microstructural and rheological properties of gels was examined. Homogenates from minced muscle and ground salted paste in a saline medium containing 2-β-mercaptoethanol were prepared and subjected to high pressure treatment. Protein solubility, SDS-PAGE and TGase activity in the supernatants were determined. Residual TGase activity was significantly reduced after pressurization. Gels were found to be stronger and exhibited a denser and more homogeneous network when a prior setting preceded high pressure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 751-758
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 751-758
نویسندگان
P. Montero, M.E. López-Caballero, M. Pérez-Mateos, M.T. Solas, M.C. Gómez-Guillén,