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International Journal of Biology and Life Sciences
Article . 2023 . Peer-reviewed
License: CC BY
Data sources: Crossref
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Status of TG enzyme modified fish gelatin

descriptionPublicationkeyboard_double_arrow_right Article 27 Mar 2023Publisher:Darcy & Roy Press Co. Ltd.Journal:International Journal of Biology and Life Sciences, volume 2, pages 24-26 (eissn: 2957-9511, Copyright policy )
Authors: Jintao Wu;

doi: 10.54097/ijbls.v2i2.6424

Status of TG enzyme modified fish gelatin

Abstract

TG enzyme can catalyze the ligation reaction (glycosylation reaction), crosslinking reaction and deamination reaction between or within proteins, and has great application potential in the food field. TG enzyme was used as coagulant to modify fish gelatin, and the effects of crosslinking temperature, pH, TG enzyme dosage, gelatin concentration and crosslinking time on the characteristics of fish gelatin gel were discussed.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
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