English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/96380
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

AuthorsHerrero, Ana M. ; Cambero, M. I.; Ordóñez, J.A.; Hoz, L. de la; Carmona, Pedro
KeywordsTexture profile analysis
Microbial transglutaminase
Meat systems
Raman spectroscopy
Issue Date2008
PublisherElsevier
CitationFood Chemistry 109: 25- 32 (2008)
AbstractRaman spectroscopy and texture analysis (TPA) studies were carried out to determine the effect of adding different levels of microbial transglutaminase (MTGase) to meat systems. This addition produced a significant (p < 0.05) increase in hardness, springiness and cohesiveness in the meat systems. Raman spectroscopy analysis revealed the occurrence of secondary structural changes in meat proteins due to MTGase. Modifications in the amide I (1650-1680 cm-1) and amide III (1200-1300 cm-1) regions indicated a significant (p < 0.05) decrease in α-helix content, accompanied by a significant (p < 0.05) increase in β-sheets and turns due to the addition of the enzyme to meat systems. Significant (p < 0.05) correlations were found between these secondary structural changes in meat proteins and the textural properties (hardness, adhesiveness, springiness and cohesiveness) of meat systems. © 2007 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/96380
DOI10.1016/j.foodchem.2007.12.003
Identifiersdoi: 10.1016/j.foodchem.2007.12.003
issn: 0308-8146
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.