Properties of Transglutaminase from Marine and Fresh Water Fishes: Influence on Setting ability and Thermal Gelation

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dc.contributor.advisorShamsundar, B.A.
dc.contributor.advisorBhandary, M.H.
dc.contributor.advisorShankar, K.M.
dc.contributor.advisorPrabhu, R.M.
dc.contributor.advisorRaju, C.V.
dc.contributor.authorBinsi, P.K.
dc.date.accessioned2016-07-05T10:48:44Z
dc.date.available2016-07-05T10:48:44Z
dc.date.issued2008-01-12
dc.descriptionPh.D. Thesisen_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/68460
dc.language.isoenen_US
dc.publisherKarnataka Veterinary, Animal and Fisheries Sciences University, Bidaren_US
dc.subFish Processing Technology
dc.subjectsets, meat, proteins, biological phenomena, processed animal products, oils, concentrates, inorganic acid salts, enzymes, fruitsen_US
dc.these.typePh.D
dc.titleProperties of Transglutaminase from Marine and Fresh Water Fishes: Influence on Setting ability and Thermal Gelationen_US
dc.typeThesisen_US
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