POLYMERIZATION OF BEEF ACTOMYOSIN INDUCED BY TRANSGLUTAMINASE

被引：32

作者：

KIM, SH

CARPENTER, JA

LANIER, TC

WICKER, L

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30601

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

BEEF; ACTOMYOSIN; TRANSGLUTAMINASE; GELATIN;

D O I：

10.1111/j.1365-2621.1993.tb04302.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Polymerization of beef actomyosin was induced by addition of transglutaminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that bands containing the polymerized myosin increased from 10.1 +/- 2.2% to 20.7 +/- 3.5% while the myosin monomer band decreased from 20.9 +/- 3.4% to 13.0 +/- 2.7% as the reaction time extended from 10 to 120 min at 35-degrees-C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confocal laser scanning microscopy.

引用

页码：473 / &

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