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Título

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

Autor Gómez Guillén, M. C. ; Sarabia, Ana I.; Solas, M. Teresa; Montero García, Pilar
Palabras clave Gels
Cross-linking
Viscoelastic properties
Fish gelatin
Transglutaminase
Fecha de publicación 2001
EditorJohn Wiley & Sons
Citación Journal of the Science of Food and Agriculture 81: 665- 673 (2001)
ResumenThis 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.
URI http://hdl.handle.net/10261/87731
DOI10.1002/jsfa.865
Identificadoresdoi: 10.1002/jsfa.865
issn: 0022-5142
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