Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

被引：170

作者：

Ramírez-Suárez, JC ^{[1
]}

Xiong, YL ^{[1
]}

机构：

[1] Univ Kentucky, Dept Anim Sci, Food Sci Sect, Lexington, KY 40546 USA

来源：

MEAT SCIENCE | 2003年 / 65卷 / 02期

关键词：

transglutaminase; myofibrillar proteins; soy proteins; gelation;

D O I：

10.1016/S0309-1740(02)00297-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and MPI:SPI ratios, with or without SPI being preheated (80 degreesC). MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl. A reduced intensity in the electrophoretic bands of soy proteins (7S and 11S except the basic subunits) was observed in all treatments, suggesting cross-linking with MPI. The enzyme treatment slightly increased the thermal transition (denaturation) temperatures of MPI/SPI but greatly enhanced (P < 0.05) the elasticity of the mixed protein gels when compared with untreated samples, independent of incubation time. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：899 / 907

页数：9

共 48 条

[1]

AJINOMOTO X, 1998, BASIC PROPERTIES TRA

[2] Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system) [J].

Chin, KB ;

Keeton, JT ;

Longnecker, MT ;

Lamkey, JW .

MEAT SCIENCE, 1999, 53 (01) :45-57

[3] The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers [J].

Desmond, EM ;

Troy, DJ ;

Buckley, DJ .

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (7-8) :653-657

[4] Effect of intramolecular cross-linking between glutamine-41 and lysine-50 on actin structure and function [J].

Eli-Berchoer, L ;

Hegyi, G ;

Patthy, A ;

Reisler, E ;

Muhlrad, A .

JOURNAL OF MUSCLE RESEARCH AND CELL MOTILITY, 2000, 21 (05) :405-414

[5] Interaction of myofibrillar and preheated soy proteins [J].

Feng, J ;

Xiong, YL .

JOURNAL OF FOOD SCIENCE, 2002, 67 (08) :2851-2856

[6] GAMMA-GLUTAMYLAMINE CYCLOTRANSFERASE - SPECIFICITY TOWARD "EPSILON-(L-GAMMA-GLUTAMYL)-L-LYSINE AND RELATED-COMPOUNDS [J].

FINK, ML ;

CHUNG, SI ;

FOLK, JE .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA-BIOLOGICAL SCIENCES, 1980, 77 (08) :4564-4568

[7] TRANSGLUTAMINASES [J].

FOLK, JE .

ANNUAL REVIEW OF BIOCHEMISTRY, 1980, 49 :517-531

[8]

FOLK JE, 1969, J BIOL CHEM, V244, P3707

[9]

GORNALL AG, 1949, J BIOL CHEM, V177, P751

[10]

KEETON JT, 1996, P RECIP MEAT C, V49, P23

← 1 2 3 4 5 →