Article ID Journal Published Year Pages File Type
10540458 Food Chemistry 2013 9 Pages PDF
Abstract
► Protein isolate from Indian mackerel contained low lipid content, but its proteins underwent denaturation. ► Protein isolate with prewashing possessed the increased gel forming ability. ► Microbial transglutaminase effectively increased gel strength of protein isolate.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates
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