Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Muguruma, Michio; Tsuruoka, Keiko; Katayama, Kazunori; Erwanto, Y.; Kawahara, Satoshi; Yamauchi, Kiyoshi; Sathe, Shridhar K.; Soeda, Takahiko

doi:10.1016/s0309-1740(02)00070-0

Cited by 93 publications

(54 citation statements)

References 22 publications

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“…O/SC þ MTG þ MS, O/SC þ MTG and O/SPI þ SC þ MTG samples presented clearly different penetration test parameters (Table 4) from those found in samples O/SC and O/SPI. Caseinate forms cross-links by means of MTG-forming polymers [33][34][35]; an interaction of this kind may have contributed to the fact that sample O/ SC þ MTG was more stiff and elastic than sample O/SC sample, without MTG (Table 4).…”

Section: Penetration Testmentioning

confidence: 99%

“…Caseinate has proven to be a good substrate for MTG [35], facilitating cross-linking between meat protein and caseinate molecules [33], which promotes the formation of a much more stable gel matrix at low temperatures. Meat proteins were therefore included in the emulsified-gelling systems (O/ SC þ MTG þ MS) to modify the oil-in-water emulsion properties.…”

Section: Penetration Testmentioning

confidence: 99%

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Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Delgado‐Pando

Cofrades

Ruíz‐Capillas

et al. 2010

Euro J Lipid Sci & Tech

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Five protein-stabilized oil-in-water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC þ MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC þ MTG þ MS) and SPI, sodium caseinate and microbial transglutaminase (O/IPS þ SC þ MTG); their composition (proximate analysis and fatty acid profile) and physicochemical characteristics were examined. The lipid phase was a combination of healthy fatty acids from olive, linseed and fish oils, containing low proportions (15%) of saturated fatty acids (SFA) and high proportions of monounsaturated fatty acids (MUFA, 47%) and polyunsaturated fatty acids (PUFA, 36%), with a PUFA/SFA ratio >2, and a n-6/n-3 PUFA ratio of 0.4. All the oil-inwater emulsions showed high thermal and creamy stability. Results of penetration test and dynamic rheological properties showed la existencia de different types of oil-in-water emulsion structures according to stabilizing system of emulsion. Those structures ranged from concentrate solution-like (stabilized only with SC) (gel strength 0.06 mJ) to gel-like (samples containing MTG) behaviours (gel strength ranged between 3.4 and 6.2 mJ). Morphological differences in the organization of the network structure were observed (by scanning electron microscopy) as functions of the protein system used to stabilize the oil-in-water emulsions.

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Section: Penetration Testmentioning

confidence: 99%

Section: Penetration Testmentioning

confidence: 99%

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Delgado‐Pando

Cofrades

Ruíz‐Capillas

et al. 2010

Euro J Lipid Sci & Tech

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“…During the last decade microbial transglutaminase (MTG) has been used in the production of restructured meat products (Kolle & Savell, 2003;Kuraishi et al, 1997;Nielsen et al, 1995), chicken sausages (Muguruma et al, 2003), chicken do¨ner kebab (Kilic, 2003), low-salt meat balls (Tseng, Liu, & Chen, 2000), and cooked ham (Mu¨ller, 2003).…”

Section: Soy Proteinsmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…The great advantage of enzymatic modifications over chemical modifications is the mild conditions of enzymatic reactions, the ability to control the reaction through slight changes of temperature and pH, and finally, the higher specificity of enzymatic reactions, which allow the avoidance of possible side products. To date, enzymatic crosslinking has been investigated in some detail using the enzyme transglutaminase that catalyzes acyl transfer reactions, resulting in formation of ε-(g-glutaminyl) lysine interactions (Bao et al, 2011;Castro-Briones et al, 2009;Hu, Zhao, Sun, Zhao, & Ren, 2011;Min & Green, 2008;Muguruma et al, 2003;Siu, Ma, Mock, & Mine, 2002). Transglutaminase treatment of soy proteins-stabilized emulsions led to an increase in droplet size and improved emulsion stability against creaming (Hu, Xu, Fan, Cheng, & Li, 2011;Yang, Liu, & Tang, 2013).…”

Section: Introductionmentioning

confidence: 99%

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

et al. 2015

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a b s t r a c tThe effect of crosslinked soy glycinin with tyrosinase from Bacillus megaterium (TyrBm) on o/w emulsion properties was studied. The ability of TyrBm to crosslink soy glycinin was evaluated in the presence or absence of three phenolic mediators. It was observed that crosslinking of glycinin is facilitated by a phenolic mediator and is negligible in its absence. Subsequently, the glycinin-stabilized emulsions were evaluated in two systems: (i) homogenization after crosslinking in the presence of a mediator, caffeic acid, and (ii) homogenization prior to crosslinking in the absence of caffeic acid. Emulsions were prepared using a high-pressure homogenizer and their particle size, creaming resistance, viscosity and microstructure were measured. Results indicate that the method of emulsion preparation affected the emulsion physical stability, thus, the first system led to a decrease in emulsion stability against creaming while the second system resulted with improved properties after the enzymatic treatment; Crosslinking after homogenization eliminated the need for a phenolic mediator and led to a lower creaming velocity and higher viscosity. In addition, fluorescence microscopy observations demonstrated that the crosslinking reaction of TyrBm after homogenization led to the formation of cold-set gel-like structures of small droplets linked by covalent bonds.

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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Cited by 93 publications

References 22 publications

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Utilization of restructuring technology in the production of meat products: a review

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

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