The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate |
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| Authors: | Juliana Alves Macedo Angelo Luiz Fazani Cavallieri Rosiane Lopes da Cunha Hélia Harumi Sato |
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| Affiliation: | 1. Food Science Department, Faculty of Food Engineering, Universidade Estadual de Campinas (UNICAMP), P.O. Box 6121, CEP 13083-862, Campinas, SP, Brazil;2. Department of Food Engineering, Faculty of Food Engineering, Universidade Estadual de Campinas (UNICAMP), P.O. Box 6121, CEP 13083-862, SP, Brazil;1. Departamento de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, 2000 Rosario, Argentina;2. Facultad de Ciencias Veterinarias, Universidad Nacional de Rosario (UNR), Ovidio Lagos y Ruta 33, 2170 Casilda, Argentina;3. Instituto de Física Rosario (IFIR, CONICET-UNR), 27 de Febrero 210 Bis, 2000 Rosario, Argentina;4. Pontifica Universidad Católica Argentina, Pellegrini 3314, 2000 Rosario, Argentina;1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Australia;2. Dairy Innovation Australia Limited, Werribee, Vic. 3030, Australia;1. Helmholtz–Institut für Strahlen- und Kernphysik, Universität Bonn, 53115 Bonn, Germany;2. II. Physikalisches Institut, Universität Gießen, 35392 Gießen, Germany;3. Petersburg Nuclear Physics Institute, Gatchina, 188300, Russia;4. Kernfysisch Versneller Instituut, Groningen, The Netherlands;5. Physikalisches Institut, Universität Bonn, 53115 Bonn, Germany;6. Department of Physics, Florida State University, Tallahassee, FL 32306, USA;7. Departement Physik, Universität Basel, 4056 Basel, Switzerland |
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| Abstract: | The influence of the transglutaminase (TG) from a newly isolated Brazilian Streptomyces sp. CBMAI 837 and sodium caseinate concentration (4% and 8%, w/w) on acid-gel properties was studied. Standard gels with and without commercial transglutaminase samples were tested in parallel. The mechanical properties of the samples (stress and strain at rupture and elasticity modulus) were evaluated using uniaxial compression measurements. Texture parameters showed that the commercial TG gels had greater values of elasticity modulus, while addition of the Streptomyces sp. CBMAI 837 TG to the gel led to the formation of less elastic, but more deformable gels. The electrophoresis results showed that the commercial TG enzyme in this system promoted higher molecular mass protein polymers than the enzyme from Streptomyces sp. CBMAI 837. Microscopy and water-holding capacity (WHC) observations showed that all the gel characteristics could be associated with specific interactions promoted by each TG tested. |
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