2024-03-28T19:17:58Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/877312020-01-28T08:26:57Zcom_10261_42343com_10261_2col_10261_42344
Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin
Gómez Guillén, M. C.
Sarabia, Ana I.
Solas, M. Teresa
Montero García, Pilar
Gels
Cross-linking
Viscoelastic properties
Fish gelatin
Transglutaminase
This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim (Lepidorhombus boscii) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and viscosity in solution at 60°C were considerably increased by the covalent cross-linking action of the enzyme, as observed by SDS-PAGE and SEM. Increasing concentrations of TGase increased the elasticity and cohesiveness of gelatin gels but reduced gel strength and hardness. Partial inactivation of the enzyme was achieved thermally without negatively affecting the properties of the gelatin; whether or not gelatin is thermoreversible depends essentially on the degree of enzyme inactivation. © 2001 Society of Chemical Industry.
2013-11-28T10:23:30Z
2013-11-28T10:23:30Z
2001
2013-11-28T10:23:30Z
artículo
Journal of the Science of Food and Agriculture 81: 665- 673 (2001)
http://hdl.handle.net/10261/87731
10.1002/jsfa.865
eng
closedAccess
John Wiley & Sons