In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking.
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DOI: 10.1016/j.foodchem.2021.130443
Abstract: Surimi gels with different cross-linking degrees (18.52%, 34.67%, 62.87% and 79.11%) were prepared to identify the numbers and locations of lysine residues involved in TGase-induced cross-linking, and to reveal the quantity and location relationships among… read more here.
Keywords: gels different; digestion; cross; linking sites ... See more keywords