Nutritional effects of mechanically deboned chicken meat and soybean proteins cross-linking by microbial transglutaminase

Food Science and Technology International

Volumn 15, Issue 4, 2009, Pages 337-344

  Volken De Souza, C F ^a   Guimaraes Venzke J ^a   Hickmann Flores S ^a   Zachia Ayub M A ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Isolated soy protein; Meat protein; Nutritional quality; Protein cross linking; Proteins; Transglutaminase

Indexed keywords

BASAL DIET; BIOLOGICAL MODELS; CHICKEN MEAT; CROSS-LINKING PROCESS; ISOLATED SOY PROTEIN; MICROBIAL TRANSGLUTAMINASE; NUTRITIONAL QUALITIES; NUTRITIONAL QUALITY; PROTEIN CROSS-LINKING; PROTEIN RETENTION; PROTEIN SOURCES; SOY PROTEIN; SOYBEAN PROTEINS; STANDARD PROTEINS; TRANSGLUTAMINASE;

ECOLOGY; NANOTECHNOLOGY; NUTRITION; PROTEINS; RATS;

MEATS;

GLYCINE MAX; RATTUS;

EID: 70449412589     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209346369     Document Type: Article

References (32)

1. Ahhmed A.M., Kawahara S., Ohta K., Nakade K., Soeda T. and Muguruma M. (2007). Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Science 76: 455-462. (Pubitemid 46589809)
2. Ahn H.J., Kim J.H. and Ng P.K.W. (2005). Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase. Journal of Food Science 70: 380-386.
3. Aoac (1996). Official Methods of Analysis of the Association of Official Analytical Chemists. 16 th edn, Washington, USA: Association of Official Analytical Chemists.
4. Babiker E.F.E., Khan M. A.S., Matsudomi N. and Kato A. (1996). Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties. Food Research International 29: 627-634.
5. Bender A.E. and Doell B.H. (1957). Biological evaluation of proteins: new aspects. British Journal of Nutrition 11: 140-148.
6. Chapman D.G., Castillo R. and Campbell J.A. (1959). Evaluation of protein in foods. Canadian Journal of Biochemistry and Physiology 37: 679-685.
7. Erbersdobler H.F. (1989). Protein reactions during food processing and storage-their relevance to human nutrition. In: Somogyi J.C. and Müller H.R. (eds). Nutritional Impact of Food Processing. Geneva: S Karger Pub, pp. 140-155.
8. FAO/WHO Food and Agriculture Organization of the United Nations and World Health Organization (1973). Energy and protein requirements. Report of a joint FAO/WHO ad hoc Expert Committee. Geneva, World Health Organization, Technical Report Series, No. 522.
9. FAO/WHO Food and Agriculture Organization of the United Nations and World Health Organization (1989). Protein quality evaluation. Report of the joint FAO/WHO Expert Consultation. Bethesda, MD, USA.
10. Fink M.L., Chung S.I. and Folk J.E. (1980). γ-Glutamine cyclotransferase: specificity toward ε-(γ-glutamyl)-L-lysine and related compounds. Proceedings of the National Academy of Sciences 77: 4564-4568.
11. Friedman M. (1999). Chemistry, nutrition, and microbiology of D-amino acids. Journal of Agricultural and Food Chemistry 47: 3457-3479.
12. Gerrard J.A. (2002). Protein-protein cross-linking in food: methods, consequences, applications. Trends in Food Science and Technology 13: 391-399.
13. Gujral H.S. and Rosell C.M. (2004). Functionality of rice flour modified with a microbial transglutaminase. Journal of Cereal Science 39: 225-230.
14. Ikura K., Yoshikawa M., Sasaki R. and Chiba H. (1981). Incorporation of amino acids into food proteins by transglutaminase. Agricultural and Biological Chemistry 45: 2587-2592.
15. Jong G.A.H. and Koppelman S.J. (2002). Transglutaminase catalyzed reactions: Impact on food applications. Journal of Food Science 67: 2798-2806.
16. Kuraishi C. (2000). Application of transglutaminase for food processing. Hydrocolloids 2: 281-285.
17. Kuraishi C., Sakamoto J., Yamazaki K., Susa Y., Kuhara C. and Soeda T. (1997). Production of restructured meat using microbial transglutaminase without salt or cooking. Journal of Food Science 62: 488-490, 515.
18. Kuraishi C., Yamazaki K. and Susa Y. (2001). Transglutaminase: its utilization in the food industry. Food Reviews International 17: 221-246.
19. Motoki M. and Kumazawa Y. (2000). Recent trends in transglutaminase technology for food processing. Food Science Technology and Research 6: 151-160.
20. Motoki M. and Seguro K. (1998). Transglutaminase and its use for food processing. Trends in Food Science and Technology 9: 204-210.
21. Muguruma M., Tsuruoka K., Katayama K., Erwanto Y., Kawahara S., Yamauchi K., Sathe S.K. and Soeda T. (2003). Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Science 63: 191-197.
22. Nonaka M., Tanaka H., Okiyama A., Motoki M., Ando H., Umeda K. and Matsuura A. (1989). Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganism. Agricultural and Biological Chemistry 53: 2619-2623.
23. Panyam D. and Kilara A. (1996). Enhancing the functionality of food proteins by enzymatic modification. Trends in Food Science and Technology 7: 120-125.
24. Ramírez-Suárez J.C. and Xiong Y.L. (2003). Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Science 65: 899-907.
25. Reeves P.G., Nielsen F.H. and Fahey G.C. (1993). AIN-93 G purified diets for laboratory rodents: final report of the American Institute of Nutrition Ad Hoc Writing Committee on the reformulation of the AIN-76A rodent diet. Journal of Nutrition 123: 1939-1951.
26. Rosell C.M., Wang J., Aja S., Bean S. and Lookhart G. (2003). Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chemistry 80: 52-55.
27. Seguro K., Kumazawa Y., Kuraishi C., Sakamoto H. and Motoki M. (1996). The ε-(γ-Glutamyl)Lysine Moiety in Cross-linked Casein is an Available Source of Lysine for Rats. Journal of Nutrition 126: 2557-2562.
28. Sgarbieri V.C. (1996). Proteínas em alimentos protéicos: Propriedades, degradaçÕes e modificaçÕes. São Paulo: Editora Varela.
29. Sikka K.C., Gupta A.K., Singh R. and Gupta D.P. (1978). Comparative nutritive value, amino acid content, chemical composition, and digestibility in vitro of vegetable- and grain-type soybeans. Journal of Agricultural and Food Chemistry 26: 312-316.
30. Sogi D.S., Bhatia R., Garg S.K. and Bawa A.S. (2005). Biological evaluation of tomato waste seed meals and protein concentrate. Food Chemistry 89: 53-56.
31. Tang C.H., Chen Z., Li L. and Yang X.Q. (2006). Effects of transglutaminase treatment on the thermal properties of soy protein isolates. Food Research International 39: 704-711.
32. Zhu Y., Rinzema A., Tramper J. and Bol J. (1995). Microbial transglutaminase - a review on its production and application in food processing. Applied Microbiology and Biotechnology 44: 277-282.