Food chemistryTransglutaminasesGelsPlant ProteinsAnimalsSodium
Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformation.
Tao Ye, Xing Chen, Qiang Li, Zhicheng Cai, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu
Published: 202610.1016/j.foodchem.2025.147502
Abstract
Reduced-meat surimi with plant protein substitution exhibits poor gel properties. This study investigated the effects of transglutaminase (TG, 0-9 U/100 g) on the quality of hybrid surimi/plant protein gels at a 30 % substitution ratio. Results demon…
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