Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 81, Issue 7, Pages 665-673Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.865
Keywords
fish gelatin; gels; transglutaminase; viscoelastic properties; cross-linking
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This paper er;amines 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 degreesC 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. (C) 2001 Society of Chemical Industry.
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