Gelation properties of protein mixtures catalyzed by transglutaminase crosslinking
Gelation properties of a salt extracted pea (Pisum sativum) protein isolate (PPIs) were evaluated with a goal of using this isolate as a meat extender. Microbial transglutaminase (MTG) was used to improve gelation of PPIs, muscle protein isolate (MPI) from chicken breast and the two combined. Gelat...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en_US |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1993/4468 |