کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451568 | 1109686 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart](/preview/png/2451568.png)
چکیده انگلیسی
The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3 g transglutaminase/100 g protein with 60 min setting at 35 °C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 79, Issue 2, June 2008, Pages 278–284
Journal: Meat Science - Volume 79, Issue 2, June 2008, Pages 278–284
نویسندگان
Aurelia Ionescu, Iuliana Aprodu, Aura Darabă, Lenuţa Porneală,