Open AccessResearch on the Effect of Glutamine Transaminase on the Gel Properties of Mutton
Author(s) -
Yanan Guo
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1549/3/032003
Subject(s) - glutamine , transaminase , emulsion , chemistry , bioavailability , aspartate transaminase , lysine , glutamine synthetase , food science , biochemistry , enzyme , amino acid , biology , pharmacology , alkaline phosphatase
Glutamine transaminase is an enzyme that can catalyse the formation of valence bonds between the ε-amino group of lysine and the γ-hydroxylamide group of glutamic acid, resulting in the polymerization of chime. In this paper, the sources, properties, mechanism of action and application of glutamine transaminase in lamb meat processing are described in combination with existing literatures. The bioavailability of its products is discussed. The results show that: glutamine transaminase, treatment the effects of temperature and reaction time on the cooking loss rate and characteristics of mutton gel are significant. The effects of glutamine transaminase, processing temperature and gellan gum on the properties of mutton gel are significant (P <0.05); temperature on glutamine transaminase There was significant interaction effect on the gel properties of mutton emulsion (P <0.05), but each factor had no significant interaction effect on the gel properties.