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Fish and shellfish TGases are promising alternatives for use in food industries due to their cheap sources, high yield and special characteristics such as cold activity and thermal-lability.
29 sty 2020 · It used to improve gelation and change foaming, emulsification, viscosity, consistency and water-holding capacity properties. This paper presents an overview of the literature that described and explored the recent microbial origins, production media and applications of microbial transglutaminase.
26 gru 2019 · Two decades later mTGases are mainly used in the processing of meat, fish, dairy, and baking products (Strop 2014). mTGase modifies the functional properties of food proteins by incorporation of amines, crosslinking, deamidation, and bonding surfaces of foods.
1 sty 2011 · Transglutaminase is now widely used in meat products seafood surimi products, backed goods, noodles pasta and dairy products. So, the overall applications of transglutaminase in the food industry...
29 sty 2020 · Low-salt restructured fish products without cooking were prepared from Mediterranean horse mackerel using varying levels of NaCl (0-control, 10 and 20 g/Kg) and microbial transglutaminase...
1 mar 2002 · Microbial transglutaminase (MTG) is increasingly being used to improve the quality of a diverse range of food products in the baking, meat, fish, soybean and dairy industries (Gerrard and...
15 maj 2020 · Since the start of research and development, MTG has been used in fishery products such as kamaboko (boiled fish paste), meat products such as sausages, milk products such as yogurt, processed-soybean products such as tofu, and wheat products such as bread and noodles.
