Premium
Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions
Author(s) -
SAKAMOTO HIROKO,
KUMAZAWA YOSHIYUKI,
MOTOKI MASAO
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08146.x
Subject(s) - gelatin , tissue transglutaminase , egg white , yolk , breaking strength , chemistry , enzyme , chromatography , mechanical strength , lysine , food science , biochemistry , materials science , composite material , amino acid
Influence of gelling reaction conditions on the strength of several protein gels prepared with microbial transglutaminase (TGase) was investigated. A method was developed to gel proteins and measure gel breaking strength in a micro well plate. Enzyme concentration range for maximum gel breaking strength varied from 10 to 40 units/g protein. Maxima gel breaking strengths were achieved at 50°C for SPI, caseinate and gelatin and 65°C for egg yolk and egg white proteins. Optimum pH resulting in strong gels was pH 9 for SPI, caseinate, and egg yolk, and pH 6 for gelatin and egg white. Adjusting pH was promoted in egg white the formation of ɛ‐(γ‐glutamyl)lysine crosslinks and increased its gel breaking strength.