Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

被引：148

作者：

Babin, H ^{[1
]}

Dickinson, E ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD HYDROCOLLOIDS | 2001年 / 15卷 / 03期

关键词：

gelatin gel; enzymic crosslinking; transglutaminase; rheology; thermoreversible gelation;

D O I：

10.1016/S0268-005X(01)00025-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of transglutaminase crosslinking on the theology of gelatin gels has been investigated. We find that the gel strength may be either reduced or enhanced depending on whether covalent crosslinking occurs predominantly before or after development of triple helix junction zones. A striking result is that, following extensive covalent crosslinking during cold-set gelation and afterwards in the melted state, the gelatin gel's characteristic thermoreversible character is almost completely lost. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：271 / 276

页数：6

共 15 条

[1] PURIFICATION AND CHARACTERISTICS OF A NOVEL TRANSGLUTAMINASE DERIVED FROM MICROORGANISMS [J].

ANDO, H ;

ADACHI, M ;

UMEDA, K ;

MATSUURA, A ;

NONAKA, M ;

UCHIO, R ;

TANAKA, H ;

MOTOKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (10) :2613-2617

[2]

BISHOP PD, 1998, Patent No. 5834232

[3]

CLARK AH, 1987, ADV POLYM SCI, V83, P57

[4] Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase [J].

Dickinson, E ;

Yamamoto, Y .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (06) :1371-1377

[5] Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization [J].

Dickinson, E .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1997, 8 (10) :334-339

[6] Cross-linking of milk proteins with transglutaminase at the oil-water interface [J].

Faergemand, M ;

Murray, BS ;

Dickinson, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) :2514-2519

[7]

Folk J E, 1977, Adv Protein Chem, V31, P1, DOI 10.1016/S0065-3233(08)60217-X

[8]

Folk JE., 1970, METHOD ENZYMOL, V17, P889, DOI 10.1016/0076-6879(71)17302-8

[9] Emulsifying properties of milk proteins crosslinked with microbial transglutaminase [J].

Færgemand, M ;

Otte, J ;

Qvist, KB .

INTERNATIONAL DAIRY JOURNAL, 1998, 8 (08) :715-723

[10]

Johnston-Banks F.A., 1990, Food Gels, P233, DOI [10.1007/978-94-009-0755-3_7, DOI 10.1007/978-94-009-0755-3_7]

← 1 2 →