Premium
Effect of microbial transglutaminase on the functional properties of megrim ( Lepidorhombus boscii ) skin gelatin
Author(s) -
GómezGuillén M Carmen,
Sarabia Ana Isabel,
Solas M Teresa,
Montero Pilar
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.865
Subject(s) - gelatin , tissue transglutaminase , chemistry , enzyme , viscoelasticity , rheology , food science , viscosity , polymer chemistry , chemical engineering , biochemistry , materials science , composite material , engineering
This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim ( Lepidorhombus boscii ) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and viscosity in solution at 60 °C were considerably increased by the covalent cross‐linking action of the enzyme, as observed by SDS‐PAGE and SEM. Increasing concentrations of TGase increased the elasticity and cohesiveness of gelatin gels but reduced gel strength and hardness. Partial inactivation of the enzyme was achieved thermally without negatively affecting the properties of the gelatin; whether or not gelatin is thermoreversible depends essentially on the degree of enzyme inactivation. © 2001 Society of Chemical Industry