Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability

Raija Lantto, Eero Puolanne, Buchert Johanna, Autio Karin

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationProceedings of the 4th International Symposium on Food Rheology and Structure
Subtitle of host publicationISFRS 2006
Pages379-382
Publication statusPublished - 2006
MoE publication typeNot Eligible
Event4th International Symposium on Food Rheology and Structure, ISFRS 2006 - Zurich, Switzerland
Duration: 19 Feb 200623 Feb 2006

Conference

Conference4th International Symposium on Food Rheology and Structure, ISFRS 2006
Abbreviated titleISFRS 2006
CountrySwitzerland
CityZurich
Period19/02/0623/02/06

Keywords

  • myofibrillar protein
  • protein modification
  • cross-linkimg
  • transglutaminase
  • laccase
  • gel formation
  • thermal behaviour

Cite this