Transglutaminase를 첨가한 돈육 근원섬유단백질과 카제인염 혼합물의 배양온도와 시간에 따른 물성변화

• 발행기관: 한국축산식품학회
• 저자명: 황지숙 이홍철 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제2호, 154~159쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.06.16

영문 초록

To investigate the rheological properties of protein mixed gels mediated by microbial transglutaminase (MTGase), pork myofibrillar protein (MFP), sodium caseinate (SC) and their mixture (MS), the various gels were incubated at different temperatures for various times. Extracted MFP, SC and their mixture (MS, 1:1) were incubated at different temperatures (4℃ vs 37℃) for various times (0, 0.5, 2, 4 hr), and assessed for viscosity, gel strength and other characteristics using differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). DSC measurements showed that incubation at 37℃ rather than 4℃ caused marked changes in thermal transition, and MS displayed similar thermal curves (three endothermic transitions) to MFP and SC alone. After incubation at 37℃ for 2 hrs, the viscosity (cP) of MS increased (p

키워드

rheological properties transglutaminase myofibrillar protein sodium caseinate incubation time and temperature