Gelation of Protein Emulsion by Transglutaminase(Food & Nutrition)
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概要
- 論文の詳細を見る
Transglutaminase is a Ca^<2+> dependent enzyme that covalently polymerizes-proteins through the formation of ε-(γ-glutamyl)lysyl cross-links. We investigated the transglutaminase reaction in emulsions stabilized by protein. When emulsions prepared with proteins (α_<s1>-casein, and soybean 11S and 7S globulins) and soybean oil were incubated with transglutaminase, the emulsions turned into gels. Gel formation depended on the amount of transglutaminase and the pH. The results on SDS-polyacrylamide gel electrophoresis indicated that protein in the emulsions was polymerized by the action of transglutaminase. Gelation of the emulsions was attributed to the formation of ε-(γ-glutamyl)lysyl cross-links.
- 社団法人日本農芸化学会の論文
- 1986-06-23
著者
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Nio Noriki
Central Research Laboratories, Ajinomoto Co., Inc.
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MOTOKI Masao
Central Research Laboratories, Ajinomoto Co., Inc.
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Motoki M
Ajinomoto Co. Inc. Kawasaki Jpn
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Motoki Masao
Central Research Laboratories Ajinomoto Co. Inc.
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Nio N
Ajinomoto Co. Inc. Kanagawa Jpn
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Takinami K
Kansai Univ. Osaka Jpn
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TAKINAMI Koichi
Research Institute of Molecular Genetics, Shimane University
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Takinami Koichi
Central Research Laboratories Ajinomoto Co. Inc.
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Takinami Koichi
Research Institute Of Molecular Genetics Shimane University
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