Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase.

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第一作者： Hailei,Sun

第一单位： College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.

作者： Hailei,Sun ^[1] ; Yaqi,Zhao ^[1] ; Xiaolong,Li ^[1] ; Ming,Huang ^[2] ; Changming,Qiao ^[3] ; Jingxin,Sun ^[4]

作者单位： College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China. ^[1] National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. ^[2] Zhucheng Wai Mao Co., Ltd., Weifang 261000, China. ^[3] College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: jxsun20000@163.com. ^[4]

关键词 Co-gel properties Myofibrillar protein Tenebrio Molitor larvae protein Transglutaminase

主题词动物(Animals);拟步行虫属(Tenebrio);幼虫(Larva);转谷酰胺酶(Transglutaminases);肌蛋白质类(Muscle Proteins);凝胶类(Gels);水(Water)

DOI 10.1016/j.foodchem.2024.138609

PMID 38295569

发布时间 2024-02-27

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