Modification of the properties of muscle and vegetable proteins by transglutaminas

dc.contributor.authorIepishkin, Sergii
dc.contributor.authorStrashynskyi, Igor
dc.date.accessioned2025-08-25T11:30:35Z
dc.date.issued2025
dc.description.abstractThe results of the studies on the use of microbial transglutaminase in hydrated proteins of animal and plant origin confirm the positive effect on the restructuring of these proteins through the cross-linking reaction. The increase in pH levels occurs due to the formation of ammonia (NH3) as a result of this reaction. According to the obtained experimental data, it is recommended to add 0.05% to 0.1% microbial transglutaminase with an activity of 100-120 units to hydrated protein systems. The prospects for further research lie in the development of a food composition with microbial transglutaminase and hydrocolloids to improve the functional-technological and structural-mechanical properties of meat emulsions and high organoleptic qualities of cooked sausages.
dc.identifier.citationIepishkin, S. Modification of the properties of muscle and vegetable proteins by transglutaminas / S. Iepishkin, I. Strashynskyi // Education and science: theory&praxis : collective monograph. – Oaks : GS Publishing Services Sherman, 2025. – Pp. 186–195.
dc.identifier.doihttp://doi.org/10.51587/9798-9917-51919-2025-022-186-195
dc.identifier.orcidhttps://orcid.org/0000-0002-7037-5380
dc.identifier.orcidhttps://orcid.org/0009-0006-6834-6990
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/48510
dc.language.isoen
dc.subjectкафедра технології м’яса і м’ясних продуктів
dc.subjecthydrated proteins
dc.subjectfood proteins
dc.subjectмікробна трансглутаміназа
dc.subjectгідратовані білки
dc.subjectхарчові білки
dc.titleModification of the properties of muscle and vegetable proteins by transglutaminas
dc.typeBook chapter

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