Transglutaminase effects on gelation capacity of thermally induced beef protein gels |
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| Authors: | Marta Dondero Valeria Figueroa Ximena Morales Emilia Curotto |
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| Affiliation: | 1. Escuela de Ingeniería de Alimentos, Pontificia Universidad Católica de Valparaíso, Casilla 4059, Valparaíso, Chile;2. Instituto de Quimica, Pontificia Universidad Católica de Valparaíso, Casilla 4059, Valparaíso, Chile |
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| Abstract: | 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. |
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| Keywords: | Transglutaminase Gelation capacity Beef Surimi Texture |
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