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...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 7 vom: 08. Okt., Seite 598-606
Auteur principal:	Wang, Lei (Auteur)
Autres auteurs:	Fan, Daming, Fu, Lulu, Jiao, Xidong, Huang, Jianlian, Zhao, Jianxin, Yan, Bowen, Zhou, Wenguo, Zhang, Wenhai, Ye, Weijian, Zhang, Hao
Format:	Article en ligne
Langue:	English
Publié:	2018
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Glucose oxidase Raman spectroscopy chemical interactions gel properties Cross-Linking Reagents Disulfides Fish Proteins Gels Sulfhydryl Compounds plus... Actomyosin 9013-26-7 Glucose Oxidase EC 1.1.3.4 Glucose IY9XDZ35W2