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Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions
Abstract
Influence of gelling reaction conditions on the strength of several protein gels prepared with microbial transglutaminase (TGase) was investigated. A method was developed to gel proteins and measure gel breaking strength in a micro well plate. Enzyme concentration range for maximum gel breaking strength varied from 10 to 40 units/g protein. Maxima gel breaking strengths were achieved at 50°C for SPI, caseinate and gelatin and 65°C for egg yolk and egg white proteins. Optimum pH resulting in strong gels was pH 9 for SPI, caseinate, and egg yolk, and pH 6 for gelatin and egg white. Adjusting pH was promoted in egg white the formation of ɛ‐(γ‐glutamyl)lysine crosslinks and increased its gel breaking strength.
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Cited by
The Collagen Suprafamily: From Biosynthesis to Advanced Biomaterial Development
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Chapter 1 Quinoa (Chenopodium quinoa Willd.)
Abugoch James, L. E. (2009) · Advances in Food and Nutrition Research · doi:10.1016/s1043-4526(09)58001-1 · Cited by 516
A review of physical and chemical protein-gel induction
Totosaus, A., Montejano, J. G., Salazar, J. A., & Guerrero, I. (2002) · International Journal of Food Science and Technology · doi:10.1046/j.1365-2621.2002.00623.x · Cited by 488
Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde
de Carvalho, R. A., & Grosso, C. R. F. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2003.10.005 · Cited by 421
Network Formation in Gluten‐Free Bread with Application of Transglutaminase
Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M., & Arendt, E. K. (2006) · Cereal Chemistry · doi:10.1094/cc-83-0028 · Cited by 299
Metadata
- Authors
- SAKAMOTO, H., KUMAZAWA, Y., & MOTOKI, M.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1994-07
- Volume
- 59
- Issue
- 4
- Pages
- 866-871
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2084226239
- Cited by
- 197
- References
- 0
- FWCI
- 13.66
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions. https://app.cochat.ai/papers/10.1111/j.1365-2621.1994.tb08146.x
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- SAKAMOTO, H., KUMAZAWA, Y., & MOTOKI, M. (1994). Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1994.tb08146.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
