Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.5.782

Effect of Red Bean Protein and Microbial Transglutaminase on Gelling Properties of Myofibrillar Protein  

Jang, Ho-Sik (Department of Animal Science and Functional Foods Research Institute, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science and Functional Foods Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.31, no.5, 2011 , pp. 782-790 More about this Journal
Abstract
The effects of soy protein isolate (SPI) and red bean protein isolate (RBPI) on gelling properties of pork myofibrillar protein (MP) in the presence of microbial transglutaminase (MTG) were studied at 0.45 M NaCl. MP paste was incubated with MTG (0.1%) at various levels (0.1, 0.3, 0.5, and 1%) of SPI and RBPI before incubating at $4^{\circ}C$ for 4 h. The rheological property results showed that MP gel shear stress increased with increasing RBPI concentration. Cooking yield (CY) of the MP gel increased with increasing RBPI and SPI, whereas gel strength (GS) was not affected by adding RBPI or SPI. Thus, effects of incubation time (0, 4, 8, 10, and 12 h) were measured at 0.1% SPI and RBPI. GS values of the MP gel at 10 and 12 h were similar and were higher than those of the others. CY values were highest when RBPI (0.1%) was added, regardless of incubation time. The protein patterns indicated that incubating the MP with MTG for 10 h resulted in protein crosslinking between MP and RBPI or SPI. Based on these results, RBPI and SPI could be used as an ingredient to increase textural properties and cooking yield of meat protein gel.
Keywords
red bean protein isolate; soy protein isolate; myofibrillar protein; transglutaminase;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Ramirez-Suarez, J. C. and Xiong, Y. L. (2002) Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. Food Chem. Toxicol. 67, 2885-2891.
2 Renkema, Jacoba M. S., Lakemond, Catriona M. M., de Jongh, Harmen H. J., Gruppen, H., and Vliet, T. V. (2000) The effect of pH on heat denaturation and gel forming properties of soy proteins. J. Biotechnol. 79, 223-230.   DOI   ScienceOn
3 Trespalacios, P. and Pla, R. (2007) Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem. 100, 264-272.   DOI   ScienceOn
4 Kim, H. J., Sohn, K. H., and Park, H. K. (1990) Emulsion properties of small red bean protein isolates. Korean J. Soc. Food Sci. 6, 9-14.   과학기술학회마을
5 Kuraishi, C., Sakamoto, J., Yamazaki, K., Susa, Y., Kuhara, C., and Soeda, T. (1997) Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62, 488-490.   DOI   ScienceOn
6 Meng, G. T. and Ma, C. Y. (2002) Charaterization of globulin from Phaseolus angularis (red bean). Int. J. Food Sci. Technol. 37, 687-695.   DOI   ScienceOn
7 Lee, D. S. (2005) Improvement of emulsion stability of food proteins by microbial transglutaminase. Korean J. Food Sci. Technol. 37, 164-170.   과학기술학회마을
8 Lin, K. W. and Mei, M. Y. (2000) Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system. Food Chem. Toxicol. 65, 48-52.
9 Meng, G. T. and Ma, C. Y. (2001) Flow property of globulin from red bean (Phaseolus angularis). Food Res. Int. 34, 401-407.   DOI   ScienceOn
10 Nio, N., Motoki, M., and Takinami, K. (1986) Gelation mechanism of protein solution by transglutaminase. Agric. Biol. Chem. 50, 851-855.   DOI
11 Pietrasik, Z., Jarmoluk, A., and Shand, P. J. (2007) Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. Swiss Soc. Food Sci. Technol. 40, 915-920.
12 Ramirez-Suarez, J. C. and Xiong, Y. L. (2003) Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Sci. 65, 899-907.   DOI   ScienceOn
13 Ramirez-Suarez, J. C. and Xiong, Y. L. (2003) Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths. Intl. J. Food Sci. Technol. 38, 777-785.   DOI   ScienceOn
14 Feng, J. and Xiong, Y. L. (2002) Interaction of myofibrillar and preheated soy protein. Food Chem. Toxicol. 67, 2851-2856.
15 Gornall, A. G., Bardawill, C. J., and David, M. M. (1948) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-756.
16 Hwang, C. S., Jeong, D. Y., Kim, Y. S., Na, J. M., and Shin, D. H. (2005) Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J. Food Sci. Technol. 37, 189-193.   과학기술학회마을
17 Haga, S. and Ohashi, T. (1984) Heat-induced gelation of a mixture of myosin B and soybean protein. Agric. Biol. Chem. 48, 1001-1007.   DOI
18 Hong, G. P. and Chin, K. B. (2010) Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels. Food Hydrocol. 24, 444-451.   DOI   ScienceOn
19 Hua, Y., Cui, S. W., Wang, Q., Mine, Y., and Poysa, V. (2005) Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours. Food Res. Int. 38, 377-385.   DOI   ScienceOn
20 Ionescu, A., Aprodu, I., Daraba, A., and Porneala, L. (2008) The effets of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Sci. 79, 278-284.   DOI   ScienceOn
21 Kamazawa, Y., Sano, K., Seguro, K., Yasueda, H., Nio, N., and Motoki, M. (1997) Purification and characterization of transglutaminase from Japanese oyster (Crassostrea gigas). J. Agric. Food Chem. 45, 604-610.   DOI   ScienceOn
22 Kilic, B. (2003) Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci. 63, 417-421.   DOI   ScienceOn
23 Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Sci. 81, 565-572.   DOI   ScienceOn
24 Aktas, N. and Kilic, B. (2005) Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef. Swiss Soci. Food Sci. Technol. 38, 815-819.
25 Alibhai, Z., Mondor, M., Moresoli, C., Ippersiel, D., and Lamarche, F. (2006) Production of soy protein concentrates/isolates: traditional and membrane technologies. Desalination. 191, 351-358.   DOI   ScienceOn
26 Chau, C. F. and Cheung, P. C. K. (1998) Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chem. 61, 429-433.   DOI   ScienceOn
27 Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (A review). Korean J. Food Sci. Ani. Resour. 22, 363-372.   과학기술학회마을
28 Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein. Food Res. Int. 45, 941-948.
29 Doerscher, D. R., Briggs, J. L., and Lonergan, S. M. (2003) Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Sci. 66, 181-188.