Kilic Birol
Department of Food Engineering, Ataturk University, Faculty of Agriculture, 25240, Erzurum, Turkey.
Meat Sci. 2003 Mar;63(3):417-21. doi: 10.1016/s0309-1740(02)00102-x.
The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken döner kebab was investigated. Yield, color, pH, SDS-polyacrylamide gel electrophoresis (SDS-PAGE), texture, and sensory evaluations were measured. The results of SDS-PAGE showed that addition of MTGase with or without sodium caseinate created cross-linking between meat proteins. Texture measurements indicated that the effect of the enzyme on binding properties of chicken meat is more effective if it is used with sodium caseinate (P<0.05). Sensory evaluation was not significantly different statistically among treatments.
研究了微生物转谷氨酰胺酶（MTGase）和酪蛋白酸钠对鸡肉烤肉串品质的影响。测定了产量、颜色、pH值、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、质地和感官评价。SDS-PAGE结果表明，添加MTGase（无论有无酪蛋白酸钠）都会使肉类蛋白质之间形成交联。质地测量表明，如果将该酶与酪蛋白酸钠一起使用，其对鸡肉结合特性的影响更显著（P<0.05）。各处理之间的感官评价在统计学上无显著差异。
