JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Red Bean Protein and Microbial Transglutaminase on Gelling Properties of Myofibrillar Protein
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Red Bean Protein and Microbial Transglutaminase on Gelling Properties of Myofibrillar Protein
Jang, Ho-Sik; Chin, Koo-Bok;
  PDF(new window)
 Abstract
The effects of soy protein isolate (SPI) and red bean protein isolate (RBPI) on gelling properties of pork myofibrillar protein (MP) in the presence of microbial transglutaminase (MTG) were studied at 0.45 M NaCl. MP paste was incubated with MTG (0.1%) at various levels (0.1, 0.3, 0.5, and 1%) of SPI and RBPI before incubating at for 4 h. The rheological property results showed that MP gel shear stress increased with increasing RBPI concentration. Cooking yield (CY) of the MP gel increased with increasing RBPI and SPI, whereas gel strength (GS) was not affected by adding RBPI or SPI. Thus, effects of incubation time (0, 4, 8, 10, and 12 h) were measured at 0.1% SPI and RBPI. GS values of the MP gel at 10 and 12 h were similar and were higher than those of the others. CY values were highest when RBPI (0.1%) was added, regardless of incubation time. The protein patterns indicated that incubating the MP with MTG for 10 h resulted in protein crosslinking between MP and RBPI or SPI. Based on these results, RBPI and SPI could be used as an ingredient to increase textural properties and cooking yield of meat protein gel.
 Keywords
red bean protein isolate;soy protein isolate;myofibrillar protein;transglutaminase;
 Language
Korean
 Cited by
1.
겔 강화제를 첨가한 대왕오징어 어묵 개발 및 이의 품질에 대한 Setting의 영향,최승화;김상무;

한국식품영양과학회지, 2012. vol.41. 7, pp.975-981 crossref(new window)
2.
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values,;;;

한국축산식품학회지, 2015. vol.35. 6, pp.841-846 crossref(new window)
1.
Effects of Glucomannan, Carrageenan, Carboxymethyl cellulose, and Transglutaminase-B on the Quality Properties of Pork Patties Containing Pork Skin Connective Tissue, Journal of Animal Science and Technology, 2012, 54, 4, 307  crossref(new windwow)
2.
Development of Giant Squid (Ommastrephes bartrami) Surimi-based Products with Gel Texture Enhancers and the Effects of Setting on Gel Quality, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 7, 975  crossref(new windwow)
3.
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values, Korean Journal for Food Science of Animal Resources, 2015, 35, 6, 841  crossref(new windwow)
4.
Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase, LWT - Food Science and Technology, 2016  crossref(new windwow)
5.
Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase, International Journal of Food Science & Technology, 2015, 50, 7, 1583  crossref(new windwow)
 References
1.
Aktas, N. and Kilic, B. (2005) Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef. Swiss Soci. Food Sci. Technol. 38, 815-819.

2.
Alibhai, Z., Mondor, M., Moresoli, C., Ippersiel, D., and Lamarche, F. (2006) Production of soy protein concentrates/isolates: traditional and membrane technologies. Desalination. 191, 351-358. crossref(new window)

3.
Chau, C. F. and Cheung, P. C. K. (1998) Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chem. 61, 429-433. crossref(new window)

4.
Chin, K. B., Go, M. Y., and Xiong, Y. L. (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. crossref(new window)

5.
Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (A review). Korean J. Food Sci. Ani. Resour. 22, 363-372.

6.
Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein. Food Res. Int. 45, 941-948.

7.
Doerscher, D. R., Briggs, J. L., and Lonergan, S. M. (2003) Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Sci. 66, 181-188.

8.
Feng, J. and Xiong, Y. L. (2002) Interaction of myofibrillar and preheated soy protein. Food Chem. Toxicol. 67, 2851-2856.

9.
Gornall, A. G., Bardawill, C. J., and David, M. M. (1948) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-756.

10.
Haga, S. and Ohashi, T. (1984) Heat-induced gelation of a mixture of myosin B and soybean protein. Agric. Biol. Chem. 48, 1001-1007. crossref(new window)

11.
Hong, G. P. and Chin, K. B. (2010) Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels. Food Hydrocol. 24, 444-451. crossref(new window)

12.
Hua, Y., Cui, S. W., Wang, Q., Mine, Y., and Poysa, V. (2005) Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours. Food Res. Int. 38, 377-385. crossref(new window)

13.
Hwang, C. S., Jeong, D. Y., Kim, Y. S., Na, J. M., and Shin, D. H. (2005) Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J. Food Sci. Technol. 37, 189-193.

14.
Ionescu, A., Aprodu, I., Daraba, A., and Porneala, L. (2008) The effets of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Sci. 79, 278-284. crossref(new window)

15.
Kamazawa, Y., Sano, K., Seguro, K., Yasueda, H., Nio, N., and Motoki, M. (1997) Purification and characterization of transglutaminase from Japanese oyster (Crassostrea gigas). J. Agric. Food Chem. 45, 604-610. crossref(new window)

16.
Kilic, B. (2003) Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci. 63, 417-421. crossref(new window)

17.
Kim, H. J., Sohn, K. H., and Park, H. K. (1990) Emulsion properties of small red bean protein isolates. Korean J. Soc. Food Sci. 6, 9-14.

18.
Kuraishi, C., Sakamoto, J., Yamazaki, K., Susa, Y., Kuhara, C., and Soeda, T. (1997) Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62, 488-490. crossref(new window)

19.
Lee, D. S. (2005) Improvement of emulsion stability of food proteins by microbial transglutaminase. Korean J. Food Sci. Technol. 37, 164-170.

20.
Lin, K. W. and Mei, M. Y. (2000) Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system. Food Chem. Toxicol. 65, 48-52.

21.
Meng, G. T. and Ma, C. Y. (2001) Flow property of globulin from red bean (Phaseolus angularis). Food Res. Int. 34, 401-407. crossref(new window)

22.
Meng, G. T. and Ma, C. Y. (2002) Charaterization of globulin from Phaseolus angularis (red bean). Int. J. Food Sci. Technol. 37, 687-695. crossref(new window)

23.
Nio, N., Motoki, M., and Takinami, K. (1986) Gelation mechanism of protein solution by transglutaminase. Agric. Biol. Chem. 50, 851-855. crossref(new window)

24.
Pietrasik, Z., Jarmoluk, A., and Shand, P. J. (2007) Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. Swiss Soc. Food Sci. Technol. 40, 915-920.

25.
Ramirez-Suarez, J. C. and Xiong, Y. L. (2003) Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Sci. 65, 899-907. crossref(new window)

26.
Ramirez-Suarez, J. C. and Xiong, Y. L. (2003) Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths. Intl. J. Food Sci. Technol. 38, 777-785. crossref(new window)

27.
Ramirez-Suarez, J. C. and Xiong, Y. L. (2002) Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. Food Chem. Toxicol. 67, 2885-2891.

28.
Renkema, Jacoba M. S., Lakemond, Catriona M. M., de Jongh, Harmen H. J., Gruppen, H., and Vliet, T. V. (2000) The effect of pH on heat denaturation and gel forming properties of soy proteins. J. Biotechnol. 79, 223-230. crossref(new window)

29.
Trespalacios, P. and Pla, R. (2007) Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem. 100, 264-272. crossref(new window)