| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541183 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The tissue TGase from four fish species have been isolated and characterised. ⺠The molecular weight of isolated TGase was in the range of 73-95 kD. ⺠The TGase activity was dependant on calcium chloride and maximum activity was found at a concentration of 50 ppm. ⺠The effect of inhibitors on TGase activity was dependent on concentration and nature of inhibitor. ⺠The addition of isolated TGase to fish mince of Cynoglossus sp. improved setting and gelling ability.
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Authors
P.K. Binsi, B.A. Shamasundar,