Literature DB >> 26054261

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics.

A M Herrero1, M I Cambero2, J A Ordóñez2, L de la Hoz3, P Carmona4.   

Abstract

Raman spectroscopy and texture analysis (TPA) studies were carried out to determine the effect of adding different levels of microbial transglutaminase (MTGase) to meat systems. This addition produced a significant (p<0.05) increase in hardness, springiness and cohesiveness in the meat systems. Raman spectroscopy analysis revealed the occurrence of secondary structural changes in meat proteins due to MTGase. Modifications in the amide I (1650-1680cm(-1)) and amide III (1200-1300cm(-1)) regions indicated a significant (p<0.05) decrease in α-helix content, accompanied by a significant (p<0.05) increase in β-sheets and turns due to the addition of the enzyme to meat systems. Significant (p<0.05) correlations were found between these secondary structural changes in meat proteins and the textural properties (hardness, adhesiveness, springiness and cohesiveness) of meat systems.
Copyright © 2007 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Meat systems; Microbial transglutaminase; Raman spectroscopy; Texture profile analysis

Year:  2007        PMID： 26054261     DOI： 10.1016/j.foodchem.2007.12.003

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  6 in total

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Journal:  J Food Sci Technol       Date:  2015-03-08       Impact factor: 2.701

2.  The Effect of Pressure-Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage.

Authors:  Ting Li; Shiyao Kuang; Ting Xiao; Lihui Hu; Pengcheng Nie; Hosahalli S Ramaswamy; Yong Yu
Journal:  Foods       Date:  2022-06-22

3.  Some nutritional, technological and environmental advances in the use of enzymes in meat products.

Authors:  Anne Y Castro Marques; Mário Roberto Maróstica; Gláucia Maria Pastore
Journal:  Enzyme Res       Date:  2010-09-29

4.  Changes in morphology and activity of transglutaminase following cross-linking and immobilization on a polypropylene microporous membrane.

Authors:  Yan-Guo Shi; Lei Qian; Na Zhang; Chun-Ran Han; Ying Liu; Yi-Fang Zhang; Yong-Qiang Ma
Journal:  Molecules       Date:  2011-12-05       Impact factor: 4.411

5.  Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level.

Authors:  Supaluk Sorapukdee; Pussadee Tangwatcharin
Journal:  Asian-Australas J Anim Sci       Date:  2017-07-17       Impact factor: 2.509

6.  Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.

Authors:  Yinglian Zhu; Liping Guo; Wenting Tang; Qingli Yang
Journal:  Poult Sci       Date:  2020-09-14       Impact factor: 3.352
  6 in total

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