Effect of Recombinant Transglutaminase on the Quality Characteristics of Cooked Beef Meatballs

Creative Commons License

ERSÖZ F., AYKIN DİNÇER E., ÖZÇELİK A., İNAN M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.27, sa.2, ss.209-215, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.9775/kvfd.2020.25080
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database, Directory of Open Access Journals, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.209-215
  • Anahtar Kelimeler: Beef, Meatball, Recombinant enzyme, Transglutaminase, Pichia pastoris, MICROBIAL TRANSGLUTAMINASE, PROTEIN, EXPRESSION, GELATION, BINDING
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the effect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated. For this aim, beef meatballs were prepared by using recombinant microbial transglutaminase (MTGase) and commercial TGase enzymes, after that physical and chemical tests were applied to meatball samples. The addition of MTGase enzyme improves the quality parameters of the beef meatballs. The myofibrillar proteins of cooked meatball samples were also analyzed with SDS-PAGE analysis. It was observed that, actin and myosin proteins bind covalently to form a new high molecular weight protein by the help of MTGase addition. These results indicated that recombinant MTGase enzyme can be used to obtain high quality restructured beef meat products.