title: Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures.
abstract: Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and MPI:SPI ratios, with or without SPI being preheated (80 °C). MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl. A reduced intensity in the electrophoretic bands of soy proteins (7S and 11S except the basic subunits) was observed in all treatments, suggesting cross-linking with MPI. The enzyme treatment slightly increased the thermal transition (denaturation) temperatures of MPI/SPI but greatly enhanced (P<0.05) the elasticity of the mixed protein gels when compared with untreated samples, independent of incubation time.
authors: Department of Animal Sciences, Food Science Section, University of Kentucky, Lexington, KY 40546-0215, USA.
authors: J C
authors: JC
authors: Ramírez-Suárez
authors: Y L
authors: YL
authors: Xiong