Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel

The combined influence of preheat treatment, mixing with various proteins, and the addition of microbial transglutaminase (MTGase) on the physicochemical properties of bovine collagen-peptide (BCP) gel was investigated. The preheat treatment and the mixing with various proteins contributed to the en...

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Bibliographic Details
Published in:Journal of food science 2005-11, Vol.70 (9), p.E505-E509
Main Authors: Erwanto, Y, Kawahara, S, Katayama, K, Ahhmed, A.M, Yamauchi, K, Chin, K.B, Muguruma, M
Format: Article
Language:English
Subjects:
beef
Biological and medical sciences
Biopolymers
bovine
casein
casein gels
Cattle
collagen
crosslinking
enzymatic treatment
Enzymes
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gelation
Heat
heat treatment
meat products
melting point
microbial transglutaminase
mixing
molecular weight
Peptides
physicochemical
physicochemical properties
polymerization
pretreatment
protein aggregates
protein mixture
protein-glutamine gamma-glutamyltransferase
Proteins
soy protein
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Summary:The combined influence of preheat treatment, mixing with various proteins, and the addition of microbial transglutaminase (MTGase) on the physicochemical properties of bovine collagen-peptide (BCP) gel was investigated. The preheat treatment and the mixing with various proteins contributed to the enhancement of the gel strength and polymerization of BCP. The gel made with 0.1% MTGase showed the highest breaking strength. The melting point of the preheated BCP gel was higher than that of the unheated one (P < 0.05). The gel made with a combination of preheated BCP-casein or preheated BCP-soybean protein showed a higher melting point than that made with preheated BCP alone (P < 0.05). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern of the mixture of preheated BCP with casein or soybean protein showed that the protein bands with relatively low molecular weights disappeared and the bands with relatively high molecular weights increased. Observation by a scanning electron microscope revealed that the preheated BCP gel prepared with MTGase had a well-defined cross-linked network and showed some clumps of aggregated proteins. These results show that preheating, mixing with other proteins and MTGase treatment, are effective ways to make BCP a fine biopolymer.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb08310.x