Microbial transglutaminase and epsilon-(gamma-glutamyl)-lysine crosslink effects on elastic properties of kamaboko gels.

Author(s) : SEGURO K., KUMAZAWA Y., OHTSUKA T., TOIGUCHI S., MOTOKI M.

Type of article: Article

Summary

Kamaboko gels from Alaska pollock surimi were prepared by setting at 10 or 45 deg C with microbial transglutaminase and its effect on gel properties was investigated. Results are given for different surimi grades.

Details

  • Original title: Microbial transglutaminase and epsilon-(gamma-glutamyl)-lysine crosslink effects on elastic properties of kamaboko gels.
  • Record ID : 1996-1057
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 2
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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