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...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1993/4468 |
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