Improvement of Emulsion Stability of Food Proteins by Microbial Transglutaminase

미생물유래 transglutaminase를 이용한 식품단백질의 유화안정성 향상에 관한 연구

  • Lee, Deuk-Sik (Department of Food Service Industry, Donghae University)
  • 이득식 (동해대학교 외식산업학과)
  • Published : 2005.04.30

Abstract

To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.

Keywords

transglutaminase;cross-linking;glycinin;${\beta}-casein$;emulsion

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