Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

Journal of the Science of Food and Agriculture

Volumn 81, Issue 7, 2001, Pages 665-673

  Gômez Guillén, M Carmen ^a   Sarabia, Ana Isabel ^a   Solas, M Teresa ^b   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cross linking; Fish gelatin; Gels; Transglutaminase; Viscoelastic properties

Indexed keywords

CROSS LINKING; ELASTICITY; ENZYME INACTIVATION; GELATIN; LEPIDORHOMBUS BOSCII; MICROBIAL ENZYME; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; VISCOSITY;

EID: 0342502122     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.865     Document Type: Article

References (21)

1. Norland RE, Fish gelatin, in Advances in Fisheries Technology and Biotechnology for Increased Profitability, Ed by Voight MN and Botta JK, Technomic Publishing, Lancaster, PA, pp 325-333 (1990).
2. Leuenberger BH, Investigation of viscosity and gelation proper ties of different mammalian and fish gelatins. Food Hydrocolloids 5:353-361 (1991).
3. Gudmundsson M and Hafsteinsson H, Gelatin from cod skins as affected by chemical treatments. J Food Sci 62:37-39 47 (1997).
4. Jeffreys RA and Tabor BE, Hardening of gelatin with oxystarch. US Patent 3057723 (1962).
5. Schacht E, Nobels M and Vansteenkiste S, Some aspects of the crosslinking of gelatin by dextran dialdehydes. Polym Gels Netw 1:213-224 (1993).
6. Seki N, Uno H, Lee NH, Kimura I, Toyoda K, Fujita T and Arai K, Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi 56:125-132 (1990).
7. Lee HG, Lanier TC, Hamann DD and Knopp JA, Transglutaminase effects on low temperature gelation of fish protein sols. J Food Sci 62:20-24 (1997).
8. s1-Casein film prepared using transglutaminase. Agric Biol Chem 51:993-996 (1987).
9. 2+ independent transglutaminase. J Food Sci 57:1214-1218 (1992).
10. Kato A, Wada T, Kobayashi K, Seguro K and Motoki M, Ovomucin-food protein conjugates prepared through the transglutaminase reaction. Agric Biol Chem 55:1027-1031 (1991).
11. Kang IJ, Matsumura Y, Ikura K, Motoki M, Sakamoto H and Mori T, Gelation and gel properties of soybean glycinin in a transglutaminase-catalyzed system. J Agric Food Chem 42:159-165 (1994).
12. Ando H, Adachi M, Umeda K, Matsuura A, Nonaka M, Uchi R, Tanaka H and Motoki M, Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric Biol Chem 53:2613-2617 (1989).
13. Folk JE, Mechanism and basis for specificity of transglutaminase-catalyzed ε-(γ-glutamyl)lysine bond formation. Adv Enzymol 54:1-57 (1983).
14. Liu M and Damodaran S, Effect of transglutaminase-catalyzed polymerization of β-casein on its emulsifying properties. J Agric Food Chem 47:1514-1519 (1999).
15. Novo Nordisk A/S, Use of a transglutaminase modified protein as a fat replacer in foods. Res Disclos 36913 (1995).
16. Sakamoto H, Kumazawa Y and Motoki M, Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J Food Sci 59:866-871 (1994).
17. Ledward DA, Gelation of gelatin, in Functional Properties of Food Macromolecules, Ed by Mitchell JR and Ledward DA, Elsevier Applied Science, London, pp 171-201 (1986).
18. Hames BD, An introduction to polyacrylamide gel electrophoresis, in Gel Electrophoresis of Proteins. A Practical Approach, Ed by Hames BD and Rickwood D, IRL Press, Oxford, pp 1-91 (1985).
19. Montero P and Gómez-Guillén MC, Thermal aggregation of sardine muscle proteins during processing. J Agric Food Chem 44:3625-3630 (1996).
20. Johnston-Banks FA, Gelatin, in Food Gels, Ed by Harris P, Elsevier Applied Science, London, pp 233-289 (1990).
21. Janus JW, Tabor BE and Darlow RLR, The setting of gelatin sols. Kolloid Z 205:134 (1965).