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

Raija Lantto, Eero Puolanne, Johanna Buchert, Karin Autio

    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
    Country/TerritorySwitzerland
    CityZurich
    Period19/02/0623/02/06

    Keywords

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

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