Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation
| Autor: | Yuliya Hrynets, Xinyao Lu, Zeb Pietrasik, Mirko Betti |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
food.ingredient biology Tissue transglutaminase 04 agricultural and veterinary sciences 02 engineering and technology Tyramine 021001 nanoscience & nanotechnology 040401 food science Gelatin chemistry.chemical_compound 0404 agricultural biotechnology Enzyme food chemistry Covalent bond Biogenic amine Polymer chemistry biology.protein 0210 nano-technology Amination Food Science Triple helix |
| Zdroj: | LWT - Food Science and Technology. 82:96-103 |
| ISSN: | 0023-6438 |
| Popis: | Microbial transglutaminase (MTGase) was used to introduce aromatic biogenic amine tyramine (TYR) into porcine skin gelatin (enzymatic amination) and the subsequent rheological properties of gelatin compared to non-treated controls were determined. The impact of MTGase-catalyzed amination conducted at 50 °C was monitored by evaluating gelation and melting temperatures ( T m ), storage ( G ′) and loss ( G ″) modules, as well as gelation rate ( K gel ) and gel strength ( G n ). Treating with MTGase alone without the addition of TYR increased ( p T m were not different ( p > 0.05) for the amination treatment group compared to the gelatin control. Overall, incorporating TYR into gelatins with MTGase weakened the gels; this was likely due to the interference of creation of covalent TYR-gelatin bonds that disturbed the normal formation of triple helix networks. |
| Databáze: | OpenAIRE |
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