کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451406 | 1109680 | 2008 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma](/preview/png/2451406.png)
The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats. Plasma containing varying levels of commercial MTGase was pressurized (400 MPa, room temperature, pH 7) for different times, and adjusted to pH 5.5 prior to heating to induce gelation. MTGase-treatment under HHP led to greater enhancement of heat-induced plasma gel properties as compared to control samples. The greatest improvements were achieved by pressurising plasma with 43.3 U MTGase/g protein for 30 min, thereby achieving recoveries of 49% and 63% in fracture force (gel strength) and fracture distance (gel deformability) of the subsequently heat-induced gels, respectively, relative to gel properties obtained by heating untreated plasma at physiological conditions (pH 7.5).
Journal: Meat Science - Volume 80, Issue 3, November 2008, Pages 939–943