Microbial Transglutaminase Modifies Gel Properties of Porcine Collagen

DOI QR코드

DOI QR Code

Erwanto, Y.;Kawahara, S.;Katayama, K.;Takenoyama, S.;Fujino, H.;Yamauchi, K.;Morishita, T.;Kai, Y.;Watanabe, S.;Muguruma, M.

  • 투고 : 2002.07.11
  • 심사 : 2002.10.18
  • 발행 : 2003.02.01

초록

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at $50^{\circ}C$, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at $36^{\circ}C$, and that with MTGase no peak was detected during heating from 20 to $120^{\circ}C$. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products.

키워드

Porcine Collagen Gel;Microbial Transglutaminase;Structural and Physicochemical Properties;Melting P

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피인용 문헌

  1. 1. Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel vol.70, pp.9, 2006, doi:10.5713/ajas.2003.269
  2. 2. Structure and function of ECM-inspired composite collagen type I scaffolds vol.8, pp.40, 2012, doi:10.5713/ajas.2003.269
  3. 3. Collagen matrix as a tool in studying fibroblastic cell behavior vol.9, pp.4, 2015, doi:10.5713/ajas.2003.269
  4. 4. Application of microbial transglutaminase in meat foods: A review vol.57, pp.10, 2017, doi:10.5713/ajas.2003.269

과제정보

연구 과제 주관 기관 : Miyazaki Prefectural Industrial Support Foundation