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Article: Microbial transglutaminase, carrageenan optimize mechanical properties of restructured beef.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2009
CopyrightCOPYRIGHT 2009 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Microbial transglutaminase (MTGase) finds use in producing restructured products because of its unique ability to form covalent bonds between adjacent proteins. MTGase forms stronger gels but does not improve the water-holding capacity of the gels. This enzyme has been reported to have an antagonist effect with some hydrocolloids when used in restructured products, decreasing the products' mechanical properties.
Scientists in Mexico wanted to determine the effect of combining commercial MTGase and carrageenan on the mechanical and functional properties of restructured beef products. They found that MTGase and carrageenan might be used in combination to optimize ...