Abstract
The effect of the different types of microbial transglutaminase (MTGase) preparations on denaturation temperature and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) characteristics of myofibrillar proteins in ground beef was investigated. SDS-PAGE results showed that both MTGase preparations created cross-linking between meat proteins. The results of differential scanning calorimetry (DSC) indicated that addition of MTGase with sodium caseinate (SC) led to a slight increase in peak temperature ( T max) values of myosin. MTGase treatment caused a slight decrease in T max values of myosin. Both MTGase and MTGase with SC treatments decreased denaturation enthalpy ( Δ H D ) of myosin but did not affect Δ H D of actin. Enzyme concentration had a significant effect on Δ H D values of myosin ( P < 0.05 ).
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