Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functional properties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP suspension to 3.0, followed by re-adjustment to pH 6.2. The native...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2014
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597851/ |