TY - JOUR
T1 - Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation
AU - Ramirez-Suarez, J. C.
AU - Xiong, Y. L.
PY - 2002/10
Y1 - 2002/10
N2 - Transglutaminse (TGase)-catalyzed interactions of whey (WPI)/myofibrillar (MPI) protein isolates were investigated under 5 conditions: (1) ionic strengths; (2) calcium/ethylenediaminetetra-acetic acid (EDTA); (3) enzyme:substrate ratio; (4) WPI:MPI ratio; and (5) preheating of WPI (80°C). TGase treatments of MPI in distilled water converted myosin heavy chain and actin into lower-molecular-weight polypeptides. The reaction, accelerated by the presence of WPI but diminished by NaCl, was completely reversed upon extended incubation. There was no visible WPI/MPI cross-linking; and the enzyme:substrate or WPI:MPI ratio, preheating, calcium, and EDTA did not influence the enzyme reaction. TGase treatment did not alter the melting pattern of WPI/MPI mixtures, but markedly enhanced their thermal gelling ability.
AB - Transglutaminse (TGase)-catalyzed interactions of whey (WPI)/myofibrillar (MPI) protein isolates were investigated under 5 conditions: (1) ionic strengths; (2) calcium/ethylenediaminetetra-acetic acid (EDTA); (3) enzyme:substrate ratio; (4) WPI:MPI ratio; and (5) preheating of WPI (80°C). TGase treatments of MPI in distilled water converted myosin heavy chain and actin into lower-molecular-weight polypeptides. The reaction, accelerated by the presence of WPI but diminished by NaCl, was completely reversed upon extended incubation. There was no visible WPI/MPI cross-linking; and the enzyme:substrate or WPI:MPI ratio, preheating, calcium, and EDTA did not influence the enzyme reaction. TGase treatment did not alter the melting pattern of WPI/MPI mixtures, but markedly enhanced their thermal gelling ability.
KW - Gelation
KW - Myofibrillar proteins
KW - Protein-protein interaction
KW - Transglutaminase
KW - Whey proteins
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U2 - 10.1111/j.1365-2621.2002.tb08833.x
DO - 10.1111/j.1365-2621.2002.tb08833.x
M3 - Article
AN - SCOPUS:0036812273
SN - 0022-1147
VL - 67
SP - 2885
EP - 2891
JO - Journal of Food Science
JF - Journal of Food Science
IS - 8
ER -