Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef

被引：23

作者：

Aktas, N

Kiliç, B

机构：

[1] Suleyman Demirel Univ, Fac Agr, TR-32260 Cunur, Isparta, Turkey

[2] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2005年 / 38卷 / 08期

关键词：

ground beef; myofibrillar proteins; polymerization; transglutaminase; DSC; SDS-PAGE;

D O I：

10.1016/j.lwt.2004.10.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of the different types of microbial transglutaminase (MTGase) preparations on denaturation temperature and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) characteristics of myofibrillar proteins in ground beef was investigated. SDS-PAGE results showed that both MTGase preparations created cross-linking between meat proteins. The results of differential scanning calorimetry (DSC) indicated that addition of MTGase with sodium caseinate (SC) led to a slight increase in peak temperature (T-max) values of myosin. MTGase treatment caused a slight decrease in T-max values of myosin. Both MTGase and MTGase with SC treatments decreased denaturation enthalpy (Delta H-D) of myosin but did not affect Delta H-D of actin. Enzyme concentration had a significant effect on Delta H-D values of myosin (P<0.05). (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：815 / 819

页数：5

共 29 条

[1] Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles [J].