Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent

• المؤلفون الرئيسيون: Erwanto, Yuny, Jamhari, Jamhari, Rusman, Rusman
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2010
• الموضوعات: Biochemistry and Cell Biology not elsewhere classified
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/273195/1/ISTAP%20TGASE.pdf; https://repository.ugm.ac.id/273195/

This research was done to explore meat and tempeh protein mixture as biopolymer materials and their potency as an antihipertency and antioxidant agent. Meat and tempeh protein contain many kinds of peptides which very useful for human health. Meat and fermented soybean protein can form crosslink...