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• W1970578274 abstract "Functional properties of heat-induced gels prepared from microbial transglutaminase (TG)-treated porcine myofibrillar protein (MP) containing sodium caseinate with or without konjac flour (KF) under various salt concentrations (0.1, 0.3 and 0.6 M NaCl) were evaluated. The mixed MP gels with KF exhibited improved cooking yields at all salt concentrations. TG treatment greatly enhanced gel strength and elasticity (storage modulus, G′) at 0.6 M NaCl, but not at lower salt concentrations. The combination of KF and TG improved the gel strength at 0.1 and 0.3 M NaCl and G′ at all salt concentrations, when compared with non-TG controls. Incubation of MP suspensions (sols) with TG promoted the disappearance of myosin heavy chain and the production of polymers. The TG-treated MP mixed gels had a compact structure, compared to those without TG, and the KF incorporation modified the gel matrix and increased its water-holding capacity. Results from differential scanning calorimetry suggested possible interactions of MP with KF, which may explain the changes in the microstructure of the heat-induced gels." @default.
• W1970578274 created "2016-06-24" @default.
• W1970578274 creator A5070903399 @default.
• W1970578274 creator A5085773240 @default.
• W1970578274 creator A5088428539 @default.
• W1970578274 date "2009-03-01" @default.
• W1970578274 modified "2023-10-03" @default.
• W1970578274 title "Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation" @default.
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• W1970578274 doi "https://doi.org/10.1016/j.meatsci.2008.10.012" @default.
• W1970578274 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/20416590" @default.
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