The functionalities of Microbial Transglutaminase for Food Application Part 1. The Effect of Transglutaminase on Texture of Tofu.

DOI Web Site 12 Citations 13 References

Bibliographic Information

Other Title
  • 微生物起源トランスグルタミナーゼの食品機能特性（第１報）　豆腐物性に及ぼすトランスグルタミナーゼの影響
  • トウフ ブッセイ ニ オヨボス トランスグルタミナーゼ ノ エイキョウ
  • The Functionalities of Microbial Transglutaminase for Food Application Part 1
  • 微生物起源トランスグルタミナーゼの食品機能特性(第1報)

Search this article

Description

Physical properties of no-retort and retort tofu which were treated by microbial transglutaminase (MTGaSe) were investigated. The ε-(γ-Glu) Lys bond (G-L bond) in tofu increased by addition of MTGase, and physical properties of tofu changed in connection with the increase in the amount of G-L bond. Namely, a breaking test of tofu treated with MTGase showed breaking Strength of both no-retort and retort tofu increased, and then it was constant in more than 2-5u/g protein. On the other hand, on a creep test of MTGase treated tofu, elastic modulus EH of Hookean body decreased, and viscosity ηN of Newtonian body, elastic modulus EV and viscosity ηV of voigt body increased. The retardation time λ of tofu decreased by addition of MTGase. A function for retort-resistance of tofu by addition of MTGase was remarkable from these changes of creep characteristics.

Journal

Citations (12)*help

See more

References(13)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top