Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1

Ramírez‐Suárez, Juan Carlos

doi:10.1016/s0309-1740(02)00297-8

Cited by 126 publications

(82 citation statements)

References 39 publications

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“…T2 had the best texture, which due to the higher emulsifying capacity of soy protein isolate, add pre-emulsified sesame oil could decrease meat protein use to encapsulate fat, so had more meat protein used in meat matrix and formed good texture. Soy protein isolate also could better interact with the meat proteins during heating process and enhanced the gel (Ramirez-Suárez & Xiong, 2003). T3 had lower texture than T2, it was probably that added over 50% pre-emulsified sesame oil increased the moisture of cooked batters, thus formed soft texture.…”

Section: Tpamentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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Section: Tpamentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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“…1°C. The primary changes in the thermal properties of transglutaminase-treated myofibrillar proteins are ascribed to the polymerisation of myosin (Ramírez-Suárez & Xiong 2003;Stangierski 2009). It is known that the polymerisation of proteins, occurring under the influence of the enzyme, is an exothermal process and leads to a reduction of enthalpy.…”

Section: Time Of Modification (H)mentioning

confidence: 99%

Effect of enzymatic modification on frozen chicken surimi

Stangierski¹,

Rezler²,

Baranowska³

et al. 2013

Czech J. Food Sci.

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Stangierski J., Rezler R., Baranowska H.M., Poliszko S. (2013): Effect of enzymatic modification on frozen chicken surimi. Czech J. Food Sci., 31: 203-210.The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal properties of proteins. Surimi was produced from mechanically separated poultry meat. The amount of 3 g/kg MTG were added to samples of fresh, frozen (stored at -22°C for 30 days), and defrosted surimi which were incubated for a max. 9 h at 15°C. The highest values of the analysed texture attributes and rheological modules were recorded in the case of the sample enzymatically modified before freezing. The values of spin-lattice relaxation time were significantly higher in the control system. In comparison to non-modified surimi, the samples treated with MTG were characterised by a considerable increase in the equilibrium water activity. After 7 h modification, the value of enthalpy for surimi protein was by approx. 30% lower in comparison to the control sample.

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“…Transglutaminase is a transferase that promotes protein polymerization. It is also considered as a potential agent for increasing the functionality and interaction of proteins in food (Ramírez-Suárez & Xiong, 2003). Transglutaminase catalyzes the acyl-transferase reaction between γ-carboxyamide groups of glutamine residues and the £-amino group of lysine residues (acyl).…”

Section: Introductionmentioning

confidence: 99%

The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

Alvarado¹,

Sandoval²,

Palos³

et al. 2015

Food Sci. Technol

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Composite films of chitosan, fish gelatin and microbial transglutaminase (MTgase) were developed. Films were produced by the casting method and dried at room temperature for 30 h, conditioned for 7 days at 30 °C at a relative humidity (RH) from 11 to 90%, and characterized. Chitosan:fish gelatin films in different proportions (100:0, 75:25, 50:50) with MTgase, were subjected to tensile properties and water vapor transmission (WVT) testing. The results showed that tensile strength decreased with an increase in RH and with an increase in gelatin content. Percent of elongation also increased with increasing RH and gelatin concentration. Water vapor transmission showed an increase proportional to an increase in RH with the presence of gelatin being unfavorable for reducing WVT. Results in this work allowed studying the effect of relative humidity on tensile and water vapor properties of chitosan and fish gelatin films.Keywords: biodegradable films; tensile and water vapor properties; enzymatic cross-linking.Practical Application: Assessment of tensile and water vapor properties of biopolymeric films made from chitosan and gelatin.

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Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1

Cited by 126 publications

References 39 publications

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Effect of enzymatic modification on frozen chicken surimi

The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

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