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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 671 - 678 (8page)
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Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological properties of MP gels mediated by MTG as affected by modifications (fractioning: 7S-globulin of RBPI and/or preheat treatment (pre-heating; 95℃/30 min): pre-heating RBPI or pre-heating/7S-globulin). Cooking yields (CY, %) of MP gels was increased with RBPI (p<0.05), while 7S-globulin decreased the effect of RBPI (p<0.05); however, preheating treatments did not affect the CY (p>0.05). Gel strength of MP was decreased when RBPI or 7S-globulin added, while preheat treatments compensated for the negative effects of those in MP. This effect was entirely reversed by MTG treatment. Although the major band of RBPI disappeared, the preheated 7S globulin band was remained. In scanning electron microscopic (SEM) technique, the appearance of more cross-linked structures were observed when RBPI was prepared with preheating at 95℃ to improve the protein-protein interaction during gel setting of MP mixtures. Thus, the effects of RBPI and 7S-globulin as a substrate, and water and meat binder for MTG-mediated MP gels were confirmed to improve the rheological properties. However, preheat treatment of RBPI should be optimized.
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참고문헌 (26)
참고문헌 신청
Asgar, M. A. / 2010 / Nonmeat protein alternatives as meat extenders and meat analogs / Comp. Rev. Food Sci. Food Safety 9:513~529
Chanarat, S. / 2013 / Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase / Food Hydrocolloids 30:704~711
Chau, C. F. / 1998 / Functional properties of flours prepared from three Chinese indigenous legume seeds / Food Chem 61:429~433
Chin, K. B. / 2009 / Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation / Meat Sci 81:565~572
Chin, K. B. / 2009 / Effect of soy protein substitution for sodium caseinate on the transglutaminase-induced cold and thermal gelation of myofibrillar protein / Food Res. Int 45:941~948
Chanarat, S. / 2013 / Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase / Food Hydrocolloids 30:704~711
Chau, C. F. / 1998 / Functional properties of flours prepared from three Chinese indigenous legume seeds / Food Chem 61:429~433
Chin, K. B. / 2009 / Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation / Meat Sci 81:565~572
Chin, K. B. / 2009 / Effect of soy protein substitution for sodium caseinate on the transglutaminase-induced cold and thermal gelation of myofibrillar protein / Food Res. Int 45:941~948
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