| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190525 | Food Chemistry | 2007 | 8 Pages |
The effect of microbial transglutaminase (MTGase) on the texture and water-holding capacity (WHC) of heat-induced gels prepared from porcine blood plasma at pH 5.5 was investigated. Different concentrations of commercial MTGase were added to plasma and incubated for several times under specific conditions of temperature and pH. From the results obtained, it can be postulated that enzymatic treatment enhances textural properties and WHC of plasma gels at pH 5.5, especially when incubated with 3% of the commercial product for 3 h at 30 °C and pH 7. This treatment increased by 0.4 N the hardness of gels and reduced by 3% the water released after gel centrifugation with respect to the control samples. SDS–PAGE confirmed that cross-linking took place when MTGase was added to plasma solutions. However, the results suggest that the sole addition of MTGase was not effective enough to improve the gelling properties of plasma proteins under acidic conditions.
