| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2451568 | Meat Science | 2008 | 7 Pages |
Abstract
The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3 g transglutaminase/100 g protein with 60 min setting at 35 °C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties.
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Authors
Aurelia Ionescu, Iuliana Aprodu, Aura Darabă, Lenuţa Porneală,