Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels

Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels

Gelatin is a commonly used protein-based hydrogel. However, the thermo-reversible nature of gelatin makes it unstable at physiological and higher temperatures. Therefore, this study adopted phosphates and glutaminase transaminase (TG) to modify gelation and studied the effects of combining sodium he...

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Bibliographic Details
Main Authors: Junliang Chen, Xia Ding, Weiwei Cao, Xinyu Wei, Xin Jin, Qing Chang, Yiming Li, Linlin Li, Wenchao Liu, Tongxiang Yang, Xu Duan, Guangyue Ren
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
sodium hexametaphosphate
glutaminase transaminase
gelatin gel
rheological properties
Online Access:https://www.mdpi.com/2304-8158/14/13/2175
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