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Improvement of Emulsion Stability of Food Proteins by Microbial Transglutaminase  

Lee, Deuk-Sik (Department of Food Service Industry, Donghae University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 164-170 More about this Journal
Abstract
To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.
Keywords
transglutaminase; cross-linking; glycinin; ${\beta}-casein$; emulsion;
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