| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Physicochemical properties of three food proteins treated with transglutaminase
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| Autores: |
Soares,Luís Henrique de Barros
Albuquerque,Patrícia Melchionna
Assmann,Francine
Ayub,Marco Antônio Záchia
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| Data: |
2004-08-01
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| Ano: |
2004
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| Palavras-chave: |
Transglutaminase
Food proteins
Functional properties of proteins
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| Resumo: |
Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/S0103-84782004000400039
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.34 n.4 2004
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| Direitos: |
info:eu-repo/semantics/openAccess
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