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Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

AuthorsGómez Guillén, M. C. ; Sarabia, Ana I.; Solas, M. Teresa; Montero García, Pilar
Viscoelastic properties
Fish gelatin
Issue Date2001
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 81: 665- 673 (2001)
AbstractThis 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.
Identifiersdoi: 10.1002/jsfa.865
issn: 0022-5142
Appears in Collections:(IF) Artículos
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