STRENGTH OF PROTEIN GELS PREPARED WITH MICROBIAL TRANSGLUTAMINASE AS RELATED TO REACTION CONDITIONS

被引：184

作者：

SAKAMOTO, H

KUMAZAWA, Y

MOTOKI, M

机构：

[1] Food Research & Development Laboratories, Ajinomoto Co, Inc., Kawasaki-Shi, 210, 1-1 Suzuki-cho,Kwa‐saki‐ku

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

PROTEIN GELS; BREAKING STRENGTH; TRANSGLUTAMINASE; CASEIN; ALBUMIN;

D O I：

10.1111/j.1365-2621.1994.tb08146.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Influence of gelling reaction conditions on the strength of several protein gels prepared with microbial transglutaminase (TGase) was investigated. A method was developed to gel proteins and measure gel breaking strength in a micro well plate. Enzyme concentration range for maximum gel breaking strength varied from 10 to 40 units/g protein. Maxima gel breaking strengths were achieved at 50 degrees C for SPI, caseinate and gelatin and 65 degrees C for egg yolk and egg white proteins. Optimum pH resulting in strong gels was pH 9 for SPI, caseinate, and egg yolk, and pH 6 for gelatin and egg white. Adjusting pH was promoted in egg white the formation of epsilon-(gamma-glutamyl)lysine crosslinks and increased its gel breaking strength.

引用

页码：866 / 871

页数：6

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