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
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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,