Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review

Author:

Gaspar Ana Luisa Camolezi,de Góes-Favoni Silvana Pedroso

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference59 articles.

1. Effect of microbial transglutaminase on spaghetti quality;Aalami;Journal of Food Science,2008

2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

3. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking;Ahmed;Food Chemistry,2009

4. Ajinomoto© (2013). Ajinomoto Foods Europe SAS. Germany. Disponível em: . Accesso em: 06 fev. 2013.

5. Effect of transglutaminase cross linking on the functional properties as a function of NaCl concentration of legumes protein isolate;Ali;International Journal of Biological and Life Sciences,2010

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