| Summary: | 碩士 === 國立嘉義大學 === 動物科學系碩士班 === 93 === The purpose of this study was to search the optimal gel condition of a binder (TGTF binder), which was prepared from porcine blood transglutaminase (TGase), thrombin and fibrinogen, by response surface methodology (RSM) and its effects on the gelation of egg white, egg yolk and milk. A TGTF binder made from purified TGase, thrombin and fibrinogen with 1.5: 1: 25 (v/v/v) was used in this study. There are twenty group TGTF binder to preparation experiment samples and each group is ten ml. The factors of RSM were pH (5.5, 6.5, 7.5, 8.5 and 9.5)、temperature (4, 12, 20, 28 and 36℃) and Ca2+ concentration (10, 20, 30, 40 and 50 mM). Enzyme activity of TGase and thrombin, gel strength, texture profile analysis (TPA) (hardness, springiness, cohesiveness, adhesiveness and gumminess) and clotting time were determined. RSM experiment design was used to determine optimal conditions for the TGTF binder. For applied experiment, various amounts of TGTF binder were mixed with egg white, egg yolk or milk, and gel strength, TPA and clotting time were determined, respectively. Results showed that enzyme activity of TGase and thrombin was 0.489 µmole/ml and 130 units, respectively. For RSM, pH was an important factor that influenced the gel properties of TGTF binder (p<0.01), and optimal gel condition was obtained at pH 7.5. The gel strength and TPA increased above pH 7.5. On the other hand, gel time decreased with an increasing in temperature (p<0.01). The Results of superimposed contour plots showed that the optimal reaction conditions of the TGTF binder were pH 7.5, temperature 36℃ and 50 mM Ca2+. Applied experiment results showed the gel strength and gel time were affected by the amount of the TGTF binder added (p<0.01). Milk was the shortest gel time, but egg yolk was the longest. For TPA, an increase in hardness, springiness, and gumminess with egg white, egg yolk, and milk was found.
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