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Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio
whey protein isolate peptide Fischer ratio
2010/11/23
A peptide mixture with a high Fischer ratio, which is defined as the molar ratio of Val+Leu+Ile to Phe+Tyr, was prepared from a whey protein isolate (WPI) by consecutively hydrolyzing with neutral an...