2010•Journal of Anhui Science and Technology UniversityRequires access

Effect of Transglutaminase on Gel Properties of Chicken Emulsion

Wei Liu

Abstract

The hardness and water-holding capacity were measured to study the textrue of chicken emulsion and the effect of different concentration of transglutaminase(TG),temperature and time condition on gel properties of chicken emulsion.The results showed that the best quality of chicken emulsion was obtained by adding 0.25% transglutaminase,and treating at 45℃for 2 hours.

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Key concepts: Tissue transglutaminase, Emulsion, Food science, Water holding capacity, Chemistry, Chromatography, Materials science, Enzyme