On the production of restructured meat using microbial transglutaminase (MTG), there was the report that meat cubes showed acceptable binding in combination with MTG and caseinate. The acceptability of food proteins except of caseinate was studied for binding sausage pieces by MTG, and the mechanism of binding was investigated. By optimizing the volume of water added for food proteins, not only caseinate but also gelatin and soy protein showed e#ective binding by MTG. The amount of e-(g-glutamyl)lysine linkage in binding surface of sausage was contributed to binding strength. The amount of the crosslinkage in bound sausage pieces was just-῏1/ ῎mol, on the other hand,-,*῏2.0 ῎mol in glue paste. Tight binding was obtained by binding the adhesive surfaces of sausage. Based on the examination by microscope, it was suggested that glue paste permeated into a narrow space of binding surface of sausage, and gelled by MTG afterwards.
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