Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

Effect of salt and MTGase on the production of high quality gels from farmed sea bass

“…Specifically for the bands of tropomyosin, troponin-T and others in the range 30-40 kDa, another explanation is possible: the addition of MTGase itself, since this enzyme has a chemical molecular weight of 37,863 Da (Kanaji et al, 1993), which falls within the mentioned range. On the other hand, actin was unaffected by MTGase, probably as a result of low exposure of the susceptible amino acid residues (Gln and Lys) in its globular conformation (Ramírez-Suárez et al, 2005).…”

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

“…Means (n = 5) between samples without a common letter (a-f) differ significantly (P b 0.05). proteins, resulting in the possible co-polymerization (Ramírez-Suárez, Addo, & Xiong, 2005). A typical protein gel is stabilized by covalent and non-covalent forces.…”

Enzymes in Meat Processing

“…In addition to myosin and actin, troponin T has also been found to be modified by microbial TGase. 58,59 Depending on the source, properties of TGases vary considerably. Both guinea pig liver and Streptomyces mobaraensis (former Streptoverticillum mobaraense) TGases are monomeric proteins with a molecular mass of 75 and 38 kDa, respectively.…”