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| Effects of γ-Polyglutamic Acid Combined with Transglutaminase Treatment on the Functional Properties of Myofibrillar Protein under Different Conditions |
| DONG Wei1, BAI Dengrong1, DOU Chuanlin1, SHANG Yongbiao1,2,3,* |
| 1.College of Food Science, Southwest University, Chongqing 400715, China; 2.Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; 3.Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China |
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Abstract In this study, the changes in the solubility, emulsifying capacity, gel hardness and elasticity and water holding capacity of chicken breast myofibrillar protein were investigated after combined treatment with γ-polyglutamic acid (γ-PGA) and transglutaminase (TGase) under different concentrations of pH value, NaCl concentration and tripolyphosphate (TPP) concentration. The results showed that compared with the sample without TGase added under the same conditions, combined treatment with γ-PGA and TGase improved the functional properties of myofibrillar protein with the increase of pH value, NaCl concentration and TPP concentration. Based on general consideration of all investigated indicators, the appropriate conditions for the treatment of myofibrillar protein with γ-PGA combined with TGase were determined as follows: pH 6.5 to 7.0, 0.5 mol/L NaCl and 0.15% TPP.
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2018, Vol. 32 
