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Hong C. Lee, Iksoon Kang and Koo B. Chin Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations International Journal of Food Science & Technology 49

Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12504

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Sodium dodecyl sulphate-poly acrylamide gel electrophoresis (SDS-PAGE) profiles of porcine myofibrillar proteins (MP) with/without 0.6% microbial transglutaminase (MTGase) and 0.53% mungbean protein isolate (MPI) at 0.15, 0.3, and 0.45 m salt concentrations: Lane M, standard marker of molecular weight; lane 1, MPI; lane 2, 3, 4, MP at 0.15, 0.3, and 0.45 m salt concentrations, respectively (controls, CTL); lane 5, 6, 7, MP with 0.6% MTGase and 0.53% MPI at 0.15, 0.3, and 0.45 m salt concentrations, respectively (treatments, T2). Calibrated MW (kDa) on Tris-HCl gel: myosin, β-galactosidase, bovine serum albumin, ovalbumin, carbonic anhydrase, soybean trypsin inhibitor, lysozyme (193, 118, 99.2, 54.1, 37.7, 29.4, 20.1, 7.44 kDa, respectively). Arrows indicate visual changes (in bold) in band area or intensity.

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