Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2021 , Vol 27 , Issue 2
Effect of Recombinant Transglutaminase on the Quality Characteristics of Cooked Beef Meatballs
Fatma ERSÖZ1, Elif AYKIN DİNÇER1, Aysun Türkanoğlu ÖZÇELIK2, Mehmet İNAN1
1Department of Food Engineering, Engineering Faculty, Akdeniz University, TR-07070 Antalya - TURKEY
2Food Safety and Agricultural Research Center, Akdeniz University, TR-07070 Antalya - TURKEY
DOI : 10.9775/kvfd.2020.25080 Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated. For this aim, beef meatballs were prepared by using recombinant microbial transglutaminase (MTGase) and commercial TGase enzymes, after that physical and chemical tests were applied to meatball samples. The addition of MTGase enzyme improves the quality parameters of the beef meatballs. The myofibrillar proteins of cooked meatball samples were also analyzed with SDS-PAGE analysis. It was observed that, actin and myosin proteins bind covalently to form a new high molecular weight protein by the help of MTGase addition. These results indicated that recombinant MTGase enzyme can be used to obtain high quality restructured beef meat products. Keywords : Beef, Meatball, Recombinant enzyme, Transglutaminase, Pichia pastoris