PMID- 34018189
OWN - NLM
STAT- MEDLINE
DCOM- 20210705
LR  - 20210705
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 86
IP  - 6
DP  - 2021 Jun
TI  - Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
PG  - 2387-2397
LID - 10.1111/1750-3841.15774 [doi]
AB  - Gelation properties of myofibrillar protein (MP)/wheat gluten (WG) induced by 
      glutamine transaminase (TGase) were studied. Results showed that the inclusion of 
      transglutaminase increased the gel strength, water-holding capacity (WHC), and 
      nonfreezable water (Wnf) of MP/WG mixture. Circular dichroism (CD) analysis 
      showed that the beta-sheet and random coil content of the MP/WG treated with TGase 
      addition increased by 12.1% and 3.7%, while the alpha-helix and beta-turn content 
      decreased by 14.2% and 1.8%. Rheological measurements showed that TGase induced 
      higher energy storage modulus value during the MP/WG gel heating-cooling cycle. 
      the hydrogen bond and hydrophobic interaction content of the MP/WG gels increased 
      by 80 and 120 ug/L, and the disulfide bond decreased by 200 ug/L, with TGase 
      addition was increased from 0 to 120 U/g protein. Scanning electron microscope 
      (SEM) showed that MP/WG gel with TGase had uniform and dense network structure. 
      PRACTICAL APPLICATION: The properties of myofibrillar/wheat gluten gel induced by 
      TGase crosslinking was studied. The gel structure and water holding capacity of 
      MP/WG were improved by the cross-linking of TGase. The study of the gel 
      properties of MP/WG induced by TGase crosslinking also can provide a theoretical 
      basis for analyzing the effect of TGase on the application of gluten protein in 
      complex meat emulsion system.
CI  - (c) 2021 Institute of Food Technologists(R).
FAU - Ouyang, Yuanyuan
AU  - Ouyang Y
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Xu, Jingjing
AU  - Xu J
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Ji, Fuyun
AU  - Ji F
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Tan, Mengna
AU  - Tan M
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Luo, Shuizhong
AU  - Luo S
AUID- ORCID: 0000-0002-6663-5936
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Zhong, Xiyang
AU  - Zhong X
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
FAU - Zheng, Zhi
AU  - Zheng Z
AUID- ORCID: 0000-0003-4879-2732
AD  - School of Food and Biological Engineering, Key Laboratory for Agricultural 
      Products Processing of Anhui Province, Hefei University of Technology, Hefei, 
      230601, China.
LA  - eng
PT  - Journal Article
DEP - 20210520
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Gels)
RN  - 8002-80-0 (Glutens)
RN  - EC 2.3.2.13 (Transglutaminases)
SB  - IM
MH  - Gels/*chemistry
MH  - Glutens/*chemistry/drug effects/metabolism
MH  - Hydrophobic and Hydrophilic Interactions
MH  - Myofibrils/drug effects/*metabolism
MH  - *Rheology
MH  - Transglutaminases/*pharmacology
MH  - Triticum/*chemistry/drug effects/metabolism
OTO - NOTNLM
OT  - myofibrillar
OT  - protein gel
OT  - transglutaminase
OT  - wheat gluten
EDAT- 2021/05/22 06:00
MHDA- 2021/07/06 06:00
CRDT- 2021/05/21 06:45
PHST- 2021/04/11 00:00 [revised]
PHST- 2020/10/26 00:00 [received]
PHST- 2021/04/15 00:00 [accepted]
PHST- 2021/05/22 06:00 [pubmed]
PHST- 2021/07/06 06:00 [medline]
PHST- 2021/05/21 06:45 [entrez]
AID - 10.1111/1750-3841.15774 [doi]
PST - ppublish
SO  - J Food Sci. 2021 Jun;86(6):2387-2397. doi: 10.1111/1750-3841.15774. Epub 2021 May 
      20.