1 |
Chanyongvorakul, Y., Y. Matsumura, M. Nonaka, M. Motoki and T. Mori. 1995. Physical properties of soy bean and broad bean llS globulin gels formed by transglutaminase reaction. J. Food Sci. 60:483-488, 493.
DOI
ScienceOn
|
2 |
Dickinson, E. and Y. Yamamoto. 1996. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase. J. Agric. Food Chem. 44:1371-1377.
DOI
ScienceOn
|
3 |
Ikura, K., T. Kometani, M. Yoshikawa, R. Sasaki and H. Chiba. 1980. Crosslinking of casein components by transglutaminase. Agric. Biol. Chem. 44:1567-1573.
|
4 |
Jiang, S. T. and J. J. Lee. 1992. Purification, Characterization and utilization of pig plasma Factor XIIIa. J. Agric. Food Chem. 40:1101-1107.
DOI
|
5 |
Lorand, L. and T. Gotoh. 1970. Fibrinoligase. Meth. Enzymol. 19:770-782.
DOI
|
6 |
Traore, F. and J. C. Meunier. 1991. Cross-linking of caseins by human placental Factor XIIIa. J. Agric. Food Chem. 39:1892-1896.
DOI
|
7 |
Traore, F. and J. C. Meunier. 1992. Cross-linking activity of placental FXIIIa on whey proteins and caseins. J. Agric. Food Chem. 40:399-402.
DOI
|
8 |
Ashie, I. N. A., B. K. Simpson and H. S. Ramaswamy. 1997. Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage. J. Muscle Foods. 8:13-32.
DOI
ScienceOn
|
9 |
De Backer-Royer, C., F. Traore and J. C. Meunier. 1992. Polymerization of meat and soybean proteins by human placental calcium-activated Factor XIII. J. Agric. Food Chem. 40:2052-2056.
DOI
|
10 |
Bradford, M. M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248-254.
DOI
ScienceOn
|
11 |
Folk, J. E. and P. W. Cole. 1966a. Identification of a functional cysteine essential for the activity of guinea pig liver transglutaminase. J. Biol. Chem. 241:3238-3240.
PUBMED
|
12 |
Nonaka, M., Y. Matsuura, K. Nakano and M. Motoki. 1997. Improvement of the pH- solubility profile of sodium caseinate by using Ca -independent microbial transglutaminase with gelatin. Food Hydrocoll. 11:347-349.
DOI
ScienceOn
|
13 |
Imm, J. Y., P. Lian and C. M. Lee. 2000. Gelation and water binding properties of transglutaminase-treated skim milk powder. J. Food Sci. 65:200-205.
DOI
ScienceOn
|
14 |
Aboumahmoud, R. and P. Savello. 1990. Crosslinking of whey protein by transglutaminase. J. Dairy Sci. 73:256-263.
DOI
PUBMED
ScienceOn
|
15 |
Nio, N., M. Motoki and K. Takinami. 1986. Gelation mechanism of protein solution by transglutaminase. Agric. Biol. Chem. 50:851-855.
|
16 |
Folk, J. E. and P. W. Cole. 1966b. Mechanism of action of guinea pig liver transglutaminase. J. Biol. Chem. 241:5518-5525.
PUBMED
|
17 |
Faergemand, M., J. Otte and K. B. Qvist. 1997. Enzymatic crosslinking of whey proteins by a Ca - independent microbial transglutaminase from Streptomyces lydicus. Food Hydrocolloids. 11:19-25.
DOI
ScienceOn
|
18 |
Faergemand, M., J. Otte and K. B. Qvist. 1998. Emulsifying properties of milk proteins cross-linked with microbial transglutaminase. Int. Dairy Journal. 8:715-723.
DOI
ScienceOn
|
19 |
Seguro, K., Y. Kumazawa, T. Ohtsuka, S. Toiguchi and M. Motoki. 1995. Microbial transglutaminase and -(-glutamyl) lysine crosslink effects on elastic properties of kamaboko gels. J. Food Sci. 60:305-311.
DOI
ScienceOn
|
20 |
Tseng, T. F., D. C. Liu and M. T. Chen. 2000. Characteristics of transglutaminase derived from pig plasma. J. Agric. Assoc. China. 1:452-458.
|
21 |
Faergemand, M. and K. B. Qvist. 1997. Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocolloids. 11:287-292.
DOI
ScienceOn
|
22 |
SAS Institute, Inc. 1991. SAS User's guide: Statistics version 6.03 ed. SAS Inst. Cary. NC. USA.
|
23 |
Sakamoto, H., Y. Kumazawa and M. Motoki. 1994. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J. Food Sci. 59:866-871.
DOI
ScienceOn
|
24 |
Nonaka, M., H. Sakamoto, S. Toiguchi, H. Kawajiri, T. Soeda and M. Motoki. 1992. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase. J. Food Sci. 57:1214-1218,1241.
DOI
|
25 |
Akamittath, J. G. and H. R. Ball, Jr. 1992. Transglutaminase mediated polymerization of crude actomyosin refined from mechanically deboned poultry meat. J. Muscle Foods 3:1-14.
DOI
|