The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart

被引：45

作者：

Ionescu, Aurelia ^{[2
]}

Aprodu, Iuliana ^{[1
]}

Daraba, Aura ^{[2
]}

Porneala, Lenuta ^{[2
]}

机构：

[1] Politecn Milan, Dept Biomech, I-20133 Milan, Italy

[2] Univ Galatzi, Dept Biochem, Galati 800201, Romania

来源：

MEAT SCIENCE | 2008年 / 79卷 / 02期

关键词：

myofibrillar proteins; bacterial transglutaminase; functional properties; rheological behavior;

D O I：

10.1016/j.meatsci.2007.09.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3 g transglutaminase/100 g protein with 60 min setting at 35 degrees C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：278 / 284

页数：7

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