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

Lantto, R., Puolanne, E., Johanna, B., & Karin, A. (2006). Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. In Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006 (pp. 379-382)
Lantto, Raija ; Puolanne, Eero ; Johanna, Buchert ; Karin, Autio. / Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. pp. 379-382
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title = "Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability",
keywords = "myofibrillar protein, protein modification, cross-linkimg, transglutaminase, laccase, gel formation, thermal behaviour",
author = "Raija Lantto and Eero Puolanne and Buchert Johanna and Autio Karin",
year = "2006",
language = "English",
isbn = "3-905609-25-8",
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Lantto, R, Puolanne, E, Johanna, B & Karin, A 2006, Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. in Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. pp. 379-382, 4th International Symposium on Food Rheology and Structure, ISFRS 2006, Zurich, Switzerland, 19/02/06.

Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. / Lantto, Raija; Puolanne, Eero; Johanna, Buchert; Karin, Autio.

Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. p. 379-382.

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

TY - GEN

T1 - Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability

AU - Lantto, Raija

AU - Puolanne, Eero

AU - Johanna, Buchert

AU - Karin, Autio

PY - 2006

Y1 - 2006

KW - myofibrillar protein

KW - protein modification

KW - cross-linkimg

KW - transglutaminase

KW - laccase

KW - gel formation

KW - thermal behaviour

UR - https://isfrs.agrl.ethz.ch/isfrs/proc_2006/ISFRS_Abstracts_2006.pdf

M3 - Conference article in proceedings

SN - 3-905609-25-8

SP - 379

EP - 382

BT - Proceedings of the 4th International Symposium on Food Rheology and Structure

ER -

Lantto R, Puolanne E, Johanna B, Karin A. Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. In Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. p. 379-382