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

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

University of Helsinki

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Proceedings of the 4th International Symposium on Food Rheology and Structure
Subtitle of host publication	ISFRS 2006
Pages	379-382
Publication status	Published - 2006
MoE publication type	A4 Article in a conference publication
Event	4th International Symposium on Food Rheology and Structure, ISFRS 2006 - Zurich, Switzerland Duration: 19 Feb 2006 → 23 Feb 2006

Conference

Conference	4th International Symposium on Food Rheology and Structure, ISFRS 2006
Abbreviated title	ISFRS 2006
Country/Territory	Switzerland
City	Zurich
Period	19/02/06 → 23/02/06

Keywords

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

Access to Document

https://publications.vtt.fi/julkaisut/muut/2006/Lantto_etal_ISFRS_2006_311005.pdf

Cite this

Lantto, R., Puolanne, E., Buchert, J., & Autio, K. (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) https://publications.vtt.fi/julkaisut/muut/2006/Lantto_etal_ISFRS_2006_311005.pdf

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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 Johanna Buchert and Karin Autio",

year = "2006",

language = "English",

isbn = "3-905609-25-8",

pages = "379--382",

booktitle = "Proceedings of the 4th International Symposium on Food Rheology and Structure",

note = "4th International Symposium on Food Rheology and Structure, ISFRS 2006, ISFRS 2006 ; Conference date: 19-02-2006 Through 23-02-2006",

}

Lantto, R, Puolanne, E, Buchert, J & Autio, K 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. <https://publications.vtt.fi/julkaisut/muut/2006/Lantto_etal_ISFRS_2006_311005.pdf>

Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability. / Lantto, Raija; Puolanne, Eero; Buchert, Johanna et al.
Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. p. 379-382.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

TY - GEN

T1 - Enzymatic modification of the chicken breast myofibril proteins

T2 - 4th International Symposium on Food Rheology and Structure, ISFRS 2006

AU - Lantto, Raija

AU - Puolanne, Eero

AU - Buchert, Johanna

AU - Autio, Karin

PY - 2006

Y1 - 2006

KW - myofibrillar protein

KW - protein modification

KW - cross-linkimg

KW - transglutaminase

KW - laccase

KW - gel formation

KW - thermal behaviour

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

Y2 - 19 February 2006 through 23 February 2006

ER -