ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The covalent linkage of nonmeat proteins to myosin at temperatures and pH's common in meat product processing was investigated. Iodinated proteins were cross-linked to immobilized myosin and then quantitated by gamma counting after noncross-linked material was removed by washing with 6M guanidine hydrochloride. Bovine plasma transglutaminase catalyzed the formation of ε- (γ-glutamyl) lysine cross-links between myosin and soya protein, casein or gluten at 4-5°C for 16 hr and at pH's from 5.5-7.0. Casein was the best substrate with approximately 0.4g of casein cross-linked to 1.0g myosin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12471.x
