Study on separation of transglutaminase from blood and its application in preparation of meat products
碩士 === 東海大學 === 食品科學系 === 87 === The transglutaminase (TGase) has been isolated and purified by ammomium sulfate fractionation and heating.The TGase from 36% ammonium sulfate fractionation has to be activated by trypsin hydrolysis or thrombin digestion. It took 30∼50 mins to get TGase fully activate...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08102605302622428755 |
| Summary: | 碩士 === 東海大學 === 食品科學系 === 87 === The transglutaminase (TGase) has been isolated and purified by ammomium sulfate fractionation and heating.The TGase from 36% ammonium sulfate fractionation has to be activated by trypsin hydrolysis or thrombin digestion. It took 30∼50 mins to get TGase fully activated.The optimal temperature and pH for activity have been found to be 55℃ and 8.5 respectively. TGase from 16% ammonium sulfate fractionation showed specific activity 6.63unit/mg protein and 41% recovery. This TGase was uesd for the restructured meat products in following studues.
TGase of 16% ammonium sulfate fractionation from 1 liter pig serum could be used to produce 10Kg restructured pork steak. From the study of model system, it was found that combined addition of TGase, 0.05% sodium chloride and 0.05% sodium tripolyphosphate will enhance cohesiveness, tensile strength and breaking strength of meat products. TGase could be used to prepare low-sodium products such as chinese meat ball and Kamaboko-like product to improve its rheological properties of binding and cohesiveness due to its crosslinking ability. Addition of TGase in gelatin meat product formula will spare the amount of gelatin and reduce its off-flavor imparted by gelatin.
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