title: The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart.
abstract: The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3g transglutaminase/100g protein with 60min setting at 35°C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties.
authors: Department of Biochemistry, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania.
authors: Aurelia
authors: A
authors: Ionescu
authors: Iuliana
authors: I
authors: Aprodu
authors: Aura
authors: A
authors: Darabă
authors: Lenuţa
authors: L
authors: Porneală