Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

Chen, Hongye; Han, Minyi

doi:10.1016/j.foodres.2011.03.052

Cited by 69 publications

(30 citation statements)

References 39 publications

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“…Raman experiments were conducted according to the method of Chen and Han with a high‐resolution Raman spectrometer (Labram HR Evolation, Horiba Jobin Yvon SAS, Longjumeau, France). The laser power at the sample surface was about 120 mW.…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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“…The Raman bands were assigned according to the previous literature (Chen & Han, 2011;Li-Chan et al, 1994). The changes of frequency and intensity in the Raman bands were mainly indicative of changes in the secondary structure and water structure of the pork meat proteins.…”

Section: Raman Spectroscopy Analysismentioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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“…In addition, Herrero et al . () and Chen & Han () reported positive correlations between α‐helix and adhesiveness and β‐turn and hardness, and a negative correlation between β‐sheet and adhesiveness. The correlation we found between gel textural properties (results not shown) and protein secondary structure in SPI and SPI–okara gels is consistent with their findings: the values of hardness, spring, cohesiveness and chewiness of soya protein‐okara gels were slightly higher than those of soya protein‐only gels.…”

Section: Resultsmentioning

confidence: 99%

“…The use of TGase enhances the physicochemical and functional properties of the proteins, by irreversibly bonding the proteins and rendering them resistant to proteolysis. TGase is widely used in the processing of meat, fish and soya products (Kumazawa et al ., ; Herrero et al ., ; Chen & Han, ; Joo et al ., ; Kieliszek & Misiewicz, ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara

Yan

et al. 2015

Int J of Food Sci Tech

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Summary The influences of okara on the gelling and secondary protein structure of soya protein isolate (SPI) were investigated. Okara was ultra‐refined by high‐pressure homogenisation. The resulting particle sizes and microscopic morphologies were determined using a laser particle size analyser and a confocal laser scanning microscope, respectively. After okara homogenisation, surface area average particle size (D32) decreased from 49.68 to 23.29 μm and volume average particle size (D43) decreased from 118.94 to 55.08 μm. Dynamic rheological measurements showed that the storage (G′) and loss (G′′) moduli of SPI gelled in the presence of okara were mostly higher than those of SPI gels alone and were increased as the okara amounts increased. Linear law analysis revealed that SPI–okara gels were weak gels and frequency independent. Fourier transform infrared spectroscopy showed that okara and transglutaminase influenced the prevalence of α‐helices, β‐turns, β‐sheet and random coils.

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Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

Cited by 69 publications

References 39 publications

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara

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