کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451459 1109681 2008 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein
چکیده انگلیسی

The influence of 15-h chymotrypsin-hydrolyzed wheat gluten (GH) on microbial transglutaminase (MTGase)-mediated interaction, gelation and emulsification of pork myofibrillar protein isolate (MPI) was investigated at two ionic strengths (0 M and 0.6 M NaCl) and pH 6.5. MTGase treatments in 0 M NaCl solution decreased the size of myosin heavy chain through deamidation, but this was inhibited by GH or in 0.6 M NaCl where myosin polymerization dominated. Stabilization of MPI (thermal transitions) by the MTGase treatment was also diminished (P < 0.05) by the presence of GH at both ionic strengths. These GH-induced MPI physicochemical changes greatly weakened the ability of MTGase to promote MPI thermal gelation (gel storage modulus, P < 0.05), especially at 0.6 M NaCl, which was shown to result from reduced protein aggregation. However, GH improved (P < 0.05) emulsifying properties of MPI, regardless of MTGase treatment.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 80, Issue 2, October 2008, Pages 535–544
نویسندگان
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