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Microbial Transglutaminase Catalyzed the Cross‐Linking of Myofibrillar/Soy Protein Isolate Mixtures
Author(s) -
Han Min Yi,
Zu Hai Zhen,
Xu Xing Lian,
Zhou Guang Hong
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12316
Subject(s) - myofibril , tissue transglutaminase , soy protein , chemistry , myosin , rheology , gel electrophoresis , food science , chromatography , biochemistry , enzyme , materials science , composite material
The effects of temperature and ionic strength on the cross‐linking of myofibrillar protein isolate ( MPI )/soy protein isolates ( SPI ) catalyzed by microbial transglutaminase ( MTG ase) were studied. The SPI treated with MTG ase formed a substantial amount of cross‐linking at temperatures ≥50 C . All the SPI constituents except the basic subunits ( B ) of glycinin were cross‐linked and formed polymers. For MPI / SPI mixtures heated with MTG ase, the actin band was gradually reduced within the temperature range from 20 to 90 C . The addition of KCl gradually reduced the protein band changes and the myosin heavy chain and actin bands became less noticeable detected by the sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The rheological results indicated that the treatment of MPI with MTG ase significantly improved the elasticity of the MPI gels, irrespective of the incubation time. MTG ase treatment significantly enhanced the gel properties of the mixed MPI / SPI protein gels. Practical Applications Myofibrillar proteins are the main contributors imparting textural attributes and functional properties to muscle foods. Defining the performance of myofibrillar proteins during heat‐induced gelation is beneficial in maintaining quality and developing processed meat products and processes. A better understanding of the gelation properties of protein (muscle and nonmuscle) in the presence or absence of microbial transglutaminase, would contribute to improving its industrial utilization and the quality of meat products.