Functional Properties of Food Proteins Polymerized by Transglutaminase
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概要
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The following properties of food proteins polymerized by guinea pig liver transglutaminase were investigated: (1) solubility, (2) emulsifying activity and emulsion stability, and (3) un frozen water content by pulsed NMR. Several food proteins (αsl- and κ-caseins, and soybean 7S and 11S globulins) were polymerized by this enzyme. Solubility and emulsifying activity of polymerized αsl-casein were higher than those of the native protein in the range of pH4-6. Unfrozen water contents of polymerized soybean globulins were muchhigher than those of the native proteins. These results suggest that transglutaminase treatment maybe used for the production of newfood protein material with higher hydration ability.
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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Takinami Koichi
Central Research Laboratories Ajinomoto Co. Inc.
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