Gelation of Casein and Soybean Globulins by Transglutaminase

Nio, Noriki; Motoki, Masao; Takinami, Kôichi

doi:10.1080/00021369.1985.10867087

Cited by 33 publications

(40 citation statements)

References 7 publications

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“…Polyacrylamide gel electrophoresis (PAGE) was carried out on a slab gel in the presence of SDS, as previously described 2 ) The isoelectric points were obtained by isoelectric focusing using Pharmalyte pH 3 ~ 10 (Pharmacia Co.)…”

Section: Methods Of Purificationmentioning

confidence: 99%

Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms

Ando,

Adachi,

Umeda

et al. 1989

Agricultural and Biological Chemistry

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150

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Section: Methods Of Purificationmentioning

confidence: 99%

Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms

Ando,

Adachi,

Umeda

et al. 1989

Agricultural and Biological Chemistry

Self Cite

150

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“…TG can modify proteins by catalyzing acyl transfer between a l-carboxyamide of a peptide/protein bound glutamine and lysine forming an E-(l-glutamyl) lysine [E-(l-Glu)Lys] cross-link (Kuraishi, Yamazaki, & Susa, 2001). TG catalyzes conversion of soluble proteins to insoluble high-molecularweight polymers through formation of covalent crosslinks (Motoki, Aso, Seguro, & Nino, 1987;Nino, Motoki, & Takinami, 1985). This cross-linking results in the polymerization of protein/peptide molecules with a subsequent increase in molecular mass.…”

Section: Soy Proteinsmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…Transglutaminase and proteases have been successfully used for industrial applications (Nio et al, 1985;Motoki et al, 1986). In contrast, most chemical modifications have not been used for food applications, because of the potential health hazard or the appearance of detrimental products.…”

Section: Introductionmentioning

confidence: 99%

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Kato¹

2002

FSTR

234

139

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This review summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state from the viewpoint of the development of new industrial proteins. Maillard-type protein-polysaccharide conjugates showed excellent emulsifying properties superior to conventional commercial emulsifiers, heat stability, and antimicrobial activity. Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been proposed that conjugation of the allergen protein with polysaccharides may be effective to reduce the allergenicity. The molecular mechanism of the improvement of functional properties of proteins by attachment with polysaccharide was elucidated using the genetically glycosylated lysozyme constructed in the yeast expression system. The polymannosylation of lysozyme was effective in improving these functional properties, while oligomannosylation was not. Although single polyglycosylation of lysozyme was adequate to improve the functional properties, double polyglycosylation was even better.

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Gelation of Casein and Soybean Globulins by Transglutaminase

Cited by 33 publications

References 7 publications

Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms

Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms

Utilization of restructuring technology in the production of meat products: a review

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

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