Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

@inproceedings{GmezGuilln2001EffectOM,
  title={Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin},
  author={Mar{\'i}a Carmen G{\'o}mez-Guill{\'e}n and Ana Isabel Sarabia and Mar{\'i}a Teresa Solas and Pilar Montero},
  year={2001}
}
This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim (Lepidorhombus boscii) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and viscosity in solution at 60 °C were considerably increased by the covalent cross-linking action of the enzyme, as observed by SDS-PAGE and SEM. Increasing concentrations of TGase increased the elasticity and… CONTINUE READING

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