Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 5
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- Pages.1262-1267
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- 1999
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- 0367-6293(pISSN)
Gelation of Rapeseed Protein Induced with Microbial Transglutaminase
미생물성 Transglutaminase에 의한 유채단백질의 겔화
- Hyun, Eun-Hee (Department of Food Science and Engineering, Cheju National University) ;
- Kang, Yeung-Joo (Department of Food Science and Engineering, Cheju National University)
- Published : 1999.10.31
Abstract
Optimum reaction conditions for gel formation of rapeseed, Brassica napus, protein catalyzed by microbial TGase(transglutaminase) were evaluated by measuring breaking strength and deformation of gel. The polymerization of the protein gel was ascertained by SDS-PAGE and content of GL crosslinking
겔 형성이 어려운 유채단백질의 겔화를 위하여 미생물성 TGase의 촉매작용에 의하여 최적 겔화 반응조건을 겔강도(g)와 겔변형(mm)을 조사하여 검토하였다. 또한 형성된 겔의 고분자화를 SDS-PAGE 및 GL교차결합 함량 측정에 의하여 확인하였다. 단백질-TGase반응에서 효소 첨가량은
Keywords
- transglutaminase;
- GL crosslinking$[{\varepsilon}-({\gamma}-glutamyl)lysine]$;
- rapeseed protein;
- polymerization