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1.
Jerzy Stangierski Jan Zabielski Jacek Kijowski 《European Food Research and Technology》2007,226(1-2):233-237
The effect of addition of 3 g/L of commercially available transglutaminase preparation to protein extracts obtained from mechanically
recovered poultry meat was studied. The content of free thiol groups (–SH), thermal drip and gel texture were determined.
After pre-incubation at 7–8 °C for 1, 3, 5 and 24 h, the samples were subjected to one-step heating at 50, 60, 70 and 80 °C
and two-step heating at 50/80, 55/80 and 60/80 °C. The addition of preparation and the extension of pre-incubation time led
to decrease of free -SH groups content. After heating, the number of thiol groups decreased, the texture was improved, but
thermal drip from gels increased. The amount of –SH groups in gel extracts subjected to one-step heating decreased with simultaneous
increase of mechanical strength of gels. Protein gels subjected to two-step heating exhibited higher firmness than gels subjected
to one-step heating. Thus, the 3 g/L addition of transglutaminase preparation in combination with one-step thermal processing
at 70 °C and pre-incubation for 3 h contributed to improvement of texture properties of model gels and low thermal drip. 相似文献
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微生物转谷氨酰胺酶(MTGase)的蛋白质底物催化特性及其催化机理研究 (I)MTGase催化单底物蛋白质的聚合特性 总被引:2,自引:1,他引:2
采用SDS-PAGE结合凝胶成像技术比较了MTGase在还原状态下对酪蛋白酸钠(SC)、牛血清蛋白(BSA)、大豆球蛋白(glycinin)和β-伴豆球蛋白(β-conglycinin)、β-乳球蛋白(β-LG)和α-乳白蛋白(α-LA)等单底物蛋白的聚合效率。结果表明MTGase较易催化SC和BSA聚合,其次为大豆球蛋白,而β-伴豆球蛋白、β-LG和α-LA最不易。根据MTGase催化不同单底物蛋白质的聚合速率的差异,对MTGase催化单底物蛋白质的聚合特性进行了探讨,指出:①底物蛋白的分子结构对MTGase催化活性的重要性;②蛋白质表面疏水度对MTGase催化活性的重要性;③对蛋白质进行一定的预处理可增强MTGase对蛋白质(特别是球蛋白)的催化活性。 相似文献
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The effect of milk protein polymerization prior to the yoghurt fermentation process was evaluated by enzymatic reaction with microbial transglutaminase (Streptoverticillium mobaraense). Yoghurt samples were manufactured with 100% milk or by substituting milk with 20 or 30% of liquid milk whey, aimed at determining the use of natural milk whey in dairy products. Transglutaminase was added at a protein ratio of 0.5 U g−1 to all samples and evaluated regarding rheological behavior, syneresis index and texture profile. The addition of enzyme transglutaminase contributed to syneresis prevention and increased the consistency index in yoghurt samples manufactured with milk whey. Yoghurt manufactured from 70% milk plus 20% milk whey, followed by enzymatic treatment, presented similar characteristics to traditionally manufactured yoghurt (C 100), with no alteration in the syneresis of the samples (p > 0.05) and presented texture parameters similar to the control yoghurt (C 100). 相似文献
7.
Concepción?CollarEmail author Clara?Bollaín 《European Food Research and Technology》2004,218(2):139-146
The effects of microbial transglutaminase (TGM) on the viscoelastic profile of wheat flour doughs when added singly and in combination with hydrocolloids—hydroxypropylmethylcellulose (HPMC) and a high ester pectin (GENU pectin type BIG, or BIG)—, amylolytic (-amylase) and non amylolytic enzymes (xylanase) and an emulsifier [diacetyl tartaric acid ester of mono-diglycerides (DATEM)] have been investigated by applying response surface analysis to a Draper-Lin small composite design of formulated dough samples. In spite of the major effects on mixing, textural, extensional and viscometric parameters, which were provided by hydrocolloid/surfactant combinations, incorporation of TGM into dough formulas improved some viscoelastic properties. TGM, when added to DATEM and/or HPMC-containing doughs, induced synergistic effects on mixing parameters, resulting in increased water absorption, development time and stability. Highly cohesive doughs with improved water holding capacity and gluten strength during mixing and fermentation, and suitable pasting behaviour during cooking were achieved using TGM/BIG/DATEM mixtures, mainly associated with suitable interactions of the pairs TGM/DATEM and DATEM/BIG. 相似文献
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Millet protein was solubilized by chymotrypsin; the soluble protein was conjugated to galactomannan under controlled conditions (60 °C, 76% RH) or polymerised by transglutaminase (TGase). SDS–PAGE patterns showed that the conjugated and polymerised proteins had higher molecular mass bands above the stacking gel. SDS–PAGE patterns also indicated that the digest was conjugated to galactomannan and polymerised by TGase. The free amino groups (OD340) of the conjugated and polymerised digest were greatly reduced. Although the chymotrypsin digest was considerably insoluble between pH 2.0 and 5.0, galactomannan conjugate was completely soluble at all levels of pH. TGase polymer was slightly insoluble at pH 4.0. Galactomannan conjugate resisted heat-induced aggregation, even after heating at 90 °C for 20 min, while TGase polymer resisted heat-induced aggregation up to 70 °C, after which its solubility started to decline. The emulsifying properties of the conjugate and the polymerized proteins were greatly improved, compared to the native and chymotrypsin digests. 相似文献
9.
The experimental material was a myofibrillar preparation obtained from mechanically recovered poultry meat by the washing
and separation of fat and connective tissues. Changes occurring during frozen storage were investigated in the preparation
without and with the addition of the following substances: 2 g/kg carrageen, 2.5 g/kg sodium tripolyphosphate (TPP) mixture
and 80 g/kg polydextrose, and 3 g/kg enzymatic preparation (ACTIVA WM) containing microbial transglutaminase (MTG). Samples
with the addition of MTG were pre-incubated at the temperature of 7 ± 1 °C for 1, 3, 5, 24 h. All samples were stored at the
temperature of approx. −23 °C for 2, 30, 60, 90 days. The smallest change in protein solubility was observed in samples with
added TPP and polydextrose. Along with the extension of pre-incubation time of samples containing the enzyme a gradual decrease
was found in the amount of soluble protein. Also the results of the investigations obtained using the DSC technique showed
the most advantageous protective effect, i.e., causing the smallest decrease in enthalpy values of samples during freezer
storage, in case of the addition of TPP and polydextrose mixture. Analysis of thermal drip volume from gels showed that carrageen
was the most advantageous addition to the myofibrillar preparation. Moreover, a gradual increase was observed in the volume
of thermal drip along with the extension of pre-incubation time of the protein isolate with enzymatic preparation. Results
of gel texture testing indicated that the most advantageous effect on gel quality was found for ACTIVA applied in 3 and 5 h
pre-incubation with the myofibrils. Assuming that among the analyzed properties the most important were thermal drip and gel
texture, 3 g/kg MTG at pre-incubation time of 3 h was considered the most advantageous additive. 相似文献
10.
Transglutaminase effects on gelation capacity of thermally induced beef protein gels 总被引:1,自引:0,他引:1
Transglutaminase (TG) is an enzyme that catalyzes an acyl-transfer reaction between the γ-carboxyamide group of peptide or protein-bound glutaminyl residues, and primary amines. TG action on protein molecules, causes a cross-linking and polymerizing effect of these latter, through ε-(γ-glutamyl)lysine bonds. This TG-mediated protein cross-linking creates drastic physical changes in protein-rich foods. 相似文献