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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 376 - 376 (1page)
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The objective of this study was to determinate rheological properties and structural changes of pork myofibrillar protein (MP) with fava bean protein (FBP) and transglutaminase (TG) alone or in combination. Cooking yield of TRT1 was the highest among treatments, and that of TRT2 (FBP 1%, TG 1%) was higher than CTL2 (TG 1%). Gel strength of TRT2 was the highest among treatments. Regardless of the addition of FBP, gel strength of MPs with TG was higher than those of MPs without TG. Hydrophobicity of MPs with FBP was higher than that of CTL1, whereas MPs with TG showed lower value than those ... 전체 초록 보기
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