Effects of TG Enzyme-Chitosan Composite Modification on the Characteristics of Fish Gelatin Gel and Its Preliminary Exploration
The poor gel properties of fish gelatin (FG) limit its application in production. Chitosan (CS) and glutamine transaminase (TG) have been proved to be able to improve the gel properties of FG. In this study, TG and CS were used to modify FG, producing two kinds of modified gelatin: FG-TG and FG-TG-C...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110200 |
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