Protein structural development of threadfin bream ( Nemipterus spp.) surimi gels induced by glucose oxidase
This study investigated the effect of glucose oxidase on the gel properties of threadfin bream surimi. The gel strength of surimi increased with the addition of 0.5‰ glucose oxidase after two-step heating. Based on the results of the chemical interactions, the hydrophobic interaction and disulfide b...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 7 vom: 08. Okt., Seite 598-606
|
|---|
| 1. Verfasser: |
Wang, Lei
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Fan, Daming,
Fu, Lulu,
Jiao, Xidong,
Huang, Jianlian,
Zhao, Jianxin,
Yan, Bowen,
Zhou, Wenguo,
Zhang, Wenhai,
Ye, Weijian,
Zhang, Hao |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2018
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
Glucose oxidase
Raman spectroscopy
chemical interactions
gel properties
Cross-Linking Reagents
Disulfides
Fish Proteins
Gels
Sulfhydryl Compounds
mehr...
Actomyosin
9013-26-7
Glucose Oxidase
EC 1.1.3.4
Glucose
IY9XDZ35W2 |
|---|