THE EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON THE EMULSIFYING PROPERTIES OF PROTEIN EXTRACTED FROM FISH (HYPOPHTHALMICHTHYS MOLITRIX)

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SAGHAEE R.; MOTAMEDZADEGAN A.; REZAIE M.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 19-26

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Title

THE EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON THE EMULSIFYING PROPERTIES OF PROTEIN EXTRACTED FROM FISH (HYPOPHTHALMICHTHYS MOLITRIX)

Author(s)

SAGHAEE R. | MOTAMEDZADEGAN A. | REZAIE M. | Issue Writer Certificate

Keywords

EMULSION STABILITYQ2

FISH FLESH PROTEINSQ2

MICROBIAL TRANSGLUTAMINASE ENZYMEQ3

Abstract

Introduction: The objective of this research work is to study the effect of MICROBIAL TRANSGLUTAMINASE ENZYME on the emulsifying properties of silver carp fish myofibrillar proteins (MP) by means of response surface methodology (RSM).Materials and Methods: Central composite design (CCD) was applied to study the effect of enzyme activity on the EMULSION STABILITY. This study has been carried out at different enzyme activities (0, 0.25, 0.63, 1.01, and 1.25 U/mg protein) and setting times of 30, 109, 225, 341, 420 min and incubation temperatures of 5, 13, 25, 36 and 45 on the stability of emulsion using silver carp fish myofibrillar proteins (MP). The EMULSION STABILITY (ES) of MTG-treated MP was measured after 4 and 24h, at 4oC.Results: The results showed that there are significant interactions between sitting time and incubation temperature and enzyme activity on ES (P<0.05).Conclusion: The enzyme activity caused increased cross-linkage in the protein structure and improved the viscoelastic properties of interfacial layer.

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APA: Copy

SAGHAEE, R., MOTAMEDZADEGAN, A., & REZAIE, M.. (2013). THE EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON THE EMULSIFYING PROPERTIES OF PROTEIN EXTRACTED FROM FISH (HYPOPHTHALMICHTHYS MOLITRIX). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 19-26. SID. https://sid.ir/paper/143409/en

Vancouver: Copy

SAGHAEE R., MOTAMEDZADEGAN A., REZAIE M.. THE EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON THE EMULSIFYING PROPERTIES OF PROTEIN EXTRACTED FROM FISH (HYPOPHTHALMICHTHYS MOLITRIX). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):19-26. Available from: https://sid.ir/paper/143409/en

IEEE: Copy

R. SAGHAEE, A. MOTAMEDZADEGAN, and M. REZAIE, “THE EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON THE EMULSIFYING PROPERTIES OF PROTEIN EXTRACTED FROM FISH (HYPOPHTHALMICHTHYS MOLITRIX),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 19–26, 2013, [Online]. Available: https://sid.ir/paper/143409/en

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