Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products

Yang, Xinglun; Zhang, Yumeng

doi:10.1016/j.foodchem.2019.04.015

Cited by 50 publications

(23 citation statements)

References 35 publications

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“…Moreover, TGase can bind meat of different shapes and sizes to obtain a uniform restructured meat product such as restructured cooked ham [ 147 ], low-salt chicken dumplings [ 148 ], chicken doner kebab [ 149 ], and restructured pork [ 150 ]. The production of restructured meat products with TGase is usually combined with the addition of proteins such as sodium caseinate [ 151 ], bisulfite-treated soybeans [ 152 ].…”

Section: Processingmentioning

confidence: 99%

“…Addition of transglutaminase (TGase) Restructured cooked ham [147] Pork gels [159] Low-salt chicken dumplings [148] Chicken sausages [145] Doner kebab of chicken [149] Sausages and ham [146] Restructured pork [150] No effect on color. Formation of network structures, improving the textural properties: increase of springiness, firmness, decrease in adhesiveness.…”

Section: Restructuringmentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

125

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Processingmentioning

confidence: 99%

Section: Restructuringmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

125

View full text Add to dashboard Cite

show abstract

“…The effects of these treatments on the gelation of the protein were analyzed [102]. Proteolysis produced a decrease in the gel strength, but a limited proteolysis permitted a better crosslinking using transglutaminase [103,104] producing a stronger gel. The foaming capacity of hordein from barley has been increased by limited hydrolysis with ficin and papain, although excessive proteolysis produces a decrease in the foam stability.…”

Section: 1-proteolysis Of Proteinsmentioning

confidence: 99%

Ficin: A protease extract with relevance in biotechnology and biocatalysis

Morellon‐Sterling

El-Siar

Tavano

et al. 2020

International Journal of Biological Macromolecules

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…In the fish MP‐based film formulated with different concentrations (0, 1, 2, 3, and 4% w/w) of MTGase, Kaewprachu, Osako, Tongdeesoontorn, and Rawdkuen (2017) observed that the thickness and tensile strength of the film increased as the MTGase concentration increased, indicating that MTGase effectively induced MP molecules cross‐linking in the fish MP‐based film. Numerous studies have been carried out to evaluate the effectiveness of MTGase in improving the interaction of MP and non‐meat protein sources, including soy protein isolate (SPI) (Chin, Go, & Xiong, 2009; Ramírez‐Suárez & Xiong, 2003; Yang & Zhang, 2019), pea protein (Sun & Arntfield, 2012), red bean protein isolate (RBPI) (Lee, Jang, Kang, & Chin, 2017), kidney bean protein isolate (KPI) (Wu, He, Hong, & Wang, 2016), and so on. These results showed that the addition of appropriate amounts of MTGase contributed to partial covalent cross‐linking between these non‐meat protein sources and MP through glutamyl‐lysine interactions.…”

Section: Modification Of Mpmentioning

confidence: 99%

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

2020

Comp Rev Food Sci Food Safe

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Today, both consumers and food industry producers have exhibited an ever‐growing interest in improving and broadening the functional performance of proteins in food industry. Myofibrillar protein (MP) is mainly responsible for texture, yield and organoleptic characteristics of final meat products. To increase functional properties of MP, technological and nutritional improvement of MP is needed to modify its structure and functionalities. Considerable approaches, including additives, oxidation treatments, and novel food processing technologies, have been utilized to modify its functional properties to manufacture acceptable meat products with lower cost and more desirable nutritional characteristics. However, a comprehensive summary of structural and functional changes of MP in response to different modification strategies is still lacking. Hence, in this review paper, our main goal is first to provide an overview of the functional characteristics of MP. Then, this review will mainly discuss the current knowledge on the functional changes of MP caused by various modification methods and will present some examples of previous works and recent progress. Finally, future outlooks are presented to tailor the manufacture of functionality enhanced and value‐added muscle‐based products and enable modified MP can be applied as a novel meat ingredient in food industry.

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Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products

Cited by 50 publications

References 35 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Ficin: A protease extract with relevance in biotechnology and biocatalysis

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

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