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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46547

Title: Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi
Authors: S.‐T. Jiang
J.‐F. Hsieh
M.‐L. Ho
Y.‐C. Chung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: threadfin‐bream
surimi
MTGase
gel property
pollack
Date: 2000
Issue Date: 2018-05-23T03:38:39Z
Publisher: Journal of Food Science
Abstract: The properties of surimi gels from threadfin‐bream and pollack surimi set at 30 °C or 45 °C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 °C for 90 min or at 45 °C for 20 min for threadfin‐bream, and 0.2 unit/g surimi at 30 °C for 60 min for pollack. The strength of golden threadfin‐bream surimi gels with 0.35 unit MTGase set at 30 °C for 90 min or 45 °C for 20 min was 3400 g cm, almost 3‐fold of the control. SDS‐PAGE analyses indicated that inter‐ and/or intramolecular cross‐linking formed in the myosin heavy chain of MTGase‐containing surimi gels.
Relation: 65(4) pp.694-699
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46547
Appears in Collections:[食品科學系] 期刊論文

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