TY - JOUR
T1 - Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures
AU - Ramírez-Suárez, J. C.
AU - Xiong, Y. L.
PY - 2003/10
Y1 - 2003/10
N2 - Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and MPI:SPI ratios, with or without SPI being preheated (80 °C). MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl. A reduced intensity in the electrophoretic bands of soy proteins (7S and 11S except the basic subunits) was observed in all treatments, suggesting cross-linking with MPI. The enzyme treatment slightly increased the thermal transition (denaturation) temperatures of MPI/SPI but greatly enhanced (P <0.05) the elasticity of the mixed protein gels when compared with untreated samples, independent of incubation time.
AB - Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and MPI:SPI ratios, with or without SPI being preheated (80 °C). MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl. A reduced intensity in the electrophoretic bands of soy proteins (7S and 11S except the basic subunits) was observed in all treatments, suggesting cross-linking with MPI. The enzyme treatment slightly increased the thermal transition (denaturation) temperatures of MPI/SPI but greatly enhanced (P <0.05) the elasticity of the mixed protein gels when compared with untreated samples, independent of incubation time.
KW - Gelation
KW - Myofibrillar proteins
KW - Soy proteins
KW - Transglutaminase
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U2 - 10.1016/S0309-1740(02)00297-8
DO - 10.1016/S0309-1740(02)00297-8
M3 - Article
AN - SCOPUS:0038605875
SN - 0309-1740
VL - 65
SP - 899
EP - 907
JO - Meat Science
JF - Meat Science
IS - 2
ER -