Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase
Version of Record online: 22 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2331–2337, October 2014
How to Cite
Hemung, B.-O. and Chin, K. B. (2014), Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase. International Journal of Food Science & Technology, 49: 2331–2337. doi: 10.1111/ijfs.12569
- Issue online: 16 SEP 2014
- Version of Record online: 22 MAY 2014
- Manuscript Accepted: 3 APR 2014
- Manuscript Received: 7 JAN 2014
- Ministry of Education and Human Resources Development, Republic of Korea
- Chonnam National University
Figure S1. SDS-PAGE patterns of only fish MP, MP mixture and MP gel mediated by MTG with different types of SP at 0.3 m NaCl.
Figure S2. Microstructure (×2000) of MTG-mediated fish MP gels prepared with different types of SP at 0.3 m NaCl. (a) = MP+MTG, (b) = MP+MTG+Acid-treated SP, (c) = MP+MTG+Normal SP, and (d) = MP+MTG+Alkaline-treated SP.
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