Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

The objectives of this study were to investigate the changes and the relationship between structure and physiochemical properties of low sodium salt substitutes (NaCl partially replaced by KCl, CaCl 2 , and MgCl 2 ) on grass carp myofibrillar protein gels mediated by microbial transglutaminase durin...

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Veröffentlicht in:	Food and bioprocess technology 2018-10, Vol.11 (10), p.1876-1886
Hauptverfasser:	Cai, Luyun, Feng, Jianhui, Cao, Ailing, Tian, Hongyu, Wang, Jing, Liu, Yongguo, Gong, Lingxiao, Li, Jianrong
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Calcium chloride Carp Chemistry Chemistry and Materials Science Chemistry/Food Science Coils Cold Food Science Gelation Gels Magnesium chloride Microorganisms Original Paper Physiochemistry Potassium chloride Properties (attributes) Proteins Raman spectra Raman spectroscopy Random coil Rheological properties Sodium chloride Sodium salts Substitutes
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