Effects of Different Exogenous Substances on the Protein Conformation and in Vitro Digestion Characteristics of Low-salt Tilapia Surimi

The effects of glutamine transaminase (TGase), hydroxypropyl distarch phosphate (HDP), gellan gum and their complex (THG) on the water distribution and protein conformation of low-salt tilapia surimi gel prepared with microwave and ultrasound were analyzed.In addition, the effects of different exogenous substances on the characteristics of low-salt

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