Properties of Transglutaminase from Marine and Fresh Water Fishes: Influence on Setting ability and Thermal Gelation
Loading...
Date
2008-01-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
Abstract
The present investigation was aimed at isolation and characterization of transglutaminase (TGase) enzyme from four different fish species. The setting ability of four chosen fish species with its thermal gelation characteristics has been studied. The effect of activators like CaCl2 and inhibitors like EDTA, NH4Cl and lysine-HCl on the isolated TGase enzyme activity have been established both invivo and invitro.
The salient features of the investigation have been presented in this section.
Description
Ph.D. Thesis
Keywords
sets, meat, proteins, biological phenomena, processed animal products, oils, concentrates, inorganic acid salts, enzymes, fruits