{"id":"W2597979458","doi":"10.1016/j.foodchem.2017.03.135","title":"A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Antarctic krill; Euphausia; Polyacrylamide gel electrophoresis; Chemistry; Chromatography; Gel electrophoresis; Sodium dodecyl sulfate; Gelatin; Tissue transglutaminase; Fractionation; Enzyme; Biochemistry; Biology; Krill; Fishery","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002070916,0.0003953869,0.0002039521,0.0002056867,0.0001453213,0.0002276444,0.0002198909,0.0002667356,0.0002786804],"category_scores_gemma":[0.0002447531,0.0001231138,0.0002366711,0.0001912527,0.0002123758,0.0002569619,0.0001761791,0.000440685,0.0001579439],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002951732,"about_ca_system_score_gemma":0.0002165125,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003829614,"about_ca_topic_score_gemma":0.004461087,"domain_scores_codex":[0.9999166,0.00000984729,0.000009460271,0.00002372623,0.00001968717,0.00002073234],"domain_scores_gemma":[0.9998345,0.00002303181,0.00002966965,0.00002348858,0.00003953952,0.00004964828],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002241369,0.000004391474,0.0001477355,0.00001210077,0.00000261384,0.0000160996,0.0000113625,0.0000176137,0.9992988,0.000009545714,0.000004628106,0.0004526821],"study_design_scores_gemma":[0.000004079816,0.0001086339,0.008594017,0.00000417194,0.0000243743,0.0002355524,0.00004729811,0.0002773604,0.9891168,0.00001957408,0.001561504,0.000006488713],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.993158,0.0008755344,0.005096732,0.00009123346,0.00002071829,0.00002583972,0.0003043024,0.00002105656,0.0004065593],"genre_scores_gemma":[0.9888757,0.0009620028,0.006647752,0.00004182816,0.000007202003,0.00001714035,0.001405826,0.00002498033,0.002017523],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003829614,"threshold_uncertainty_score":0.007614672,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02696034257937149,"score_gpt":0.2341020464542653,"score_spread":0.2071417038748938,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}