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 (asl-and ^-caseins, and soybean 7S and US globulins) were polymerized by this enzyme.Solubility and emulsifying activity of polymerized aslcasein were higher than those of the native protein in the range of pH 4~6.Un frozen 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.
No takes yet. Share an insight, caveat, or question.
Motoki et al. (1984) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: