Article ID Journal Published Year Pages File Type
604093 Food Hydrocolloids 2013 8 Pages PDF
Abstract
► FA had a negative effect on protein cross-linking and gel forming ability of lizardfish surimi. ► MTGase could improve the gel strength of surimi containing FA to lower degree. ► FA lowered ε-amino group of lysine in protein, hence impeding protein cross-linking induced by MTGase.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase
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