Protein cross-linking and network formation in sardine actomyosin induced by microbial and endogenous transglutaminases
Open Access
- 24 September 2026
- journal article
- Published by Royal Society of Chemistry (RSC) in Sustainable Food Technology
- Vol. 4 (5) , 5289-5302
Abstract
Controlled TGase-assisted heating promotes sardine actomyosin cross-linking and network consolidation, with MTGase producing the strongest elastic response.Keywords
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