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| Costa,Marcela de Rezende; Bergamin Filho,Walter; Silveira,Expedito Tadeu Facco; Felício,Pedro Eduardo de. |
| Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Accelerated processing; Maturation time; Transglutaminase. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010 |
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| SIMONI,RAYSSA C.; LEMES,GISLAINE F.; FIALHO,SANDRA; GONÇALVES,ODINEI H.; GOZZO,ANGELA M.; CHIARADIA,VIVIANE; SAYER,CLAUDIA; SHIRAI,MARIANNE A.; LEIMANN,FERNANDA V.. |
| ABSTRACT Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling in non-enzymatic gastric and intestinal simulated fluids (37 ºC) were detected. Water absorption data in such media was modelled according to Higuchi, Korsmeyer-Peppas, and Peppas-Sahlin equations. Freeze dried hydrogel showed Fickian diffusion behavior while air dried hydrogels presented poor adjustment to Higuchi model suggesting the importance of the relaxation mechanism at the beginning of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Air drying; Freeze drying; Hydrogel; Transglutaminase. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000200745 |
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| Yin,Xiaoxue; Chen,Zhongqiang; Liu,Zhongjun; Song,Chunli. |
| Tissue transglutaminase (type II, TG2) has long been postulated to directly promote skeletal matrix calcification and play an important role in ossification. However, limited information is available on the expression, function and modulating mechanism of TG2 during osteoblast differentiation and mineralization. To address these issues, we cultured the well-established human osteosarcoma cell line SAOS-2 with osteo-inductive conditioned medium and set up three time points (culture days 4, 7, and 14) to represent different stages of SAOS-2 differentiation. Osteoblast markers, mineralization, as well as TG2 expression and activity, were then assayed in each stage. Furthermore, we inhibited TG activity with cystamine and then checked SAOS-2 differentiation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transglutaminase; Osteoblast; Differentiation; Mineralization; Bone morphogenetic protein-2 (BMP-2). |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000800002 |
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| Soares,Luís Henrique de Barros; Albuquerque,Patrícia Melchionna; Assmann,Francine; Ayub,Marco Antônio Záchia. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transglutaminase; Food proteins; Functional properties of proteins. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039 |
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