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Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.

机译：转谷氨酰胺酶在肉类产品中施用的研究。微生物转谷氨酰胺酶对肌球蛋白B，肌球蛋白和肌动蛋白凝胶化的影响。

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Michio MUGURUMA; Kimie SAKAMOTO; Masahiro NUMATA; Hiroyuki YAMADA; Toyoo NAKAMURA;
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年度 1990
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1. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. [J] . Pietrasik Z, Jarmoluk A, Shand P J LWT-Food Science & Technology . 2007,第5期

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2. Determination of microbial transglutaminase in meat and meat products [J] . A. Kaufmann, R. Koeppel, M. Widmer Food additives & contaminants . 2012,第9期

机译：肉和肉制品中微生物转谷氨酰胺酶的测定
3. Application of microbial transglutaminase in processed meat products with reduced content of sodium [J] . Bonfim Rosiane Costa, Machado Jessica da Silva, Mathias Simone Pereira, Ciencia Rural . 2015,第6期

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5. Structural and functional studies of chicken myosin heavy chain (myHC): I. Significance of the subfragment 2 region of MyHC in myosin thick filament assembly. II. Dimerization specificity of adult and neonatal MyHC rods. [D] . Singh, Sheetal. 2005

机译：鸡肌球蛋白重链（myHC）的结构和功能研究：I. MyHC的亚片段2区在肌球蛋白粗细丝组件中的意义。二。成人和新生儿MyHC棒的二聚体特异性。
6. Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase [O] . Sochaya Chanarat, Soottawat Benjakul, Youling L. Xiong 2015

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7. Polymerization and Gelation of Carp Myosin by Microbial Transglutaminase [O] . Haruo Tanaka, Masahiko Nonaka, Masao Motoki 1990

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8. Protein Cross-Linking with Oxidative Enzymes and Transglutaminase. Effects in Meat Protein Systems [R] . Lantto, R., Puolanne, E., Aution, K., 2009

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Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.

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