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Covalent cross-linking effects on thermo-rheological profiles of fish protein gels.

Author(s) : LEE H. G., LANIER T. C., HAMANN D. D.

Type of article: Article

Summary

The extend of covalent cross-linking in surimi sols by transglutaminase was modified by addition of either EDTA (inhibition by calcium sequestering), or by addition of a microbial transglutaminase. Gels were cooked following preincubation to fix the effects of the cross-linking reaction. Torsion, dynamic (small strain) test and stress relaxation measurements were made on the gels over a range of temperatures. Results are given.

Details

  • Original title: Covalent cross-linking effects on thermo-rheological profiles of fish protein gels.
  • Record ID : 1998-1100
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

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