The effect of cross‐linking degrees on physicochemical properties of surimi gel as affected by MTGase

2021 ◽  
Author(s):  
Yueqi An ◽  
Shanbai Xiong ◽  
Ru Liu ◽  
Juan You ◽  
Tao Yin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
Surimi Gel

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

Study on Physicochemical Properties of Tilapia Skin Collagen Scaffold Cross-Linked by EDC

2012 ◽  
Vol 538-541 ◽  
pp. 2232-2235
Author(s):  
Zhou Wei Duan ◽  
Xuan Ri Shen ◽  
Peng Li ◽  
Guang Hua Xia ◽  
Zhe Liu
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Water Uptake ◽  
Collagen Scaffold ◽  
Cross Linking ◽  
Shrinkage Temperature ◽  
Skin Collagen ◽  
The Cross ◽  
The Difference ◽  
Temperature Water

In order to improve physicochemical properties of Tilapia skin collagen (TSC), 1-ethyl-3-(3-dimethyl amino-propyl)-carbodiimide (EDC) was used as a cross-linking agent for TSC matrices. The difference in physicochemical properties between cross-linked and uncross-linked TSC was characterized by measuring shrinkage temperature, water uptake and anti-enzyme effect. The results indicated that, after the cross-linking, the thermal stability was increased; the anti-enzyme effect was improved obviously. It is thus concluded that the EDC cross-linking greatly improve the physicochemical properties of TSC.

Sign in / Sign up

Export Citation Format

Share Document