Aloe vera leaves potential as a new source of transglutaminase
Transglutaminase is an enzyme that catalyzes cross-linking reactions between primary protein chains. This activity can be applied to improve the texture quality of protein-based food products, such as meatballs, and surimi sausage. Elasticity is an important parameter for consumers when choosing the...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2025-01-01
|
| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/27877 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!