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- MOTOKI Masao
- Food Research and Development Laboratories, Ajinomoto Co., Inc.
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- KUMAZAWA Yoshiyuki
- Food Research and Development Laboratories, Ajinomoto Co., Inc.
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抄録
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (TGase) in terms of protein polymerization, gelation, film formation, and peptide incorporation into protein. TGase-producing microorganisms were discovered, and mass production and preparation of the enzyme was accomplished. TGase has been used in the production of various new food items such as restructured meat and seafood, new textured sausages and fish cakes, retort resistant soybean curd, Iong-life noodles, volume-improved bread, etc. We present here an overview of developments in microbial TGase technology to date.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 6 (3), 151-160, 2000
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679431576064
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- NII論文ID
- 10013008326
- 30039678416
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- NII書誌ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BD3cXot1Sqsbg%3D
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- ISSN
- 18813984
- 13446606
- http://id.crossref.org/issn/13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可