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Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Porperties of Crayfish Protein Gels

Felix, Manuel; Romero, A; Rustad, Turid; Guerro, A
Journal article, Peer reviewed
Accepted version
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URI
http://hdl.handle.net/11250/2445542
Date
2017
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  • Institutt for bioteknologi og matvitenskap [899]
  • Publikasjoner fra CRIStin - NTNU [20842]
Original version
10.1007/s11483-017-9490-7
Abstract
Functional and bioactive properties of crayfish meat convert their surpluses in an excellent alternative for the development of food products. Thus, protein dispersions were subjected to a thermal treatment, obtaining a protein-based gel. Rheological and antioxidant properties were studied at three different pH values (2.0, 6.5 and 8.0) when the TGase enzyme was used. The pH value exerted a strong influence on the gelation behaviour, as well as on the functional properties and the antioxidant activity of the final gels. The activity of the TGase enzyme is highly influenced by the pH of the protein dispersions. The highest antioxidant activity was obtained against ABTS and the lowest when FC reagent was used, whereas the activity against DPPH was also remarkable. TGase enzyme can be used during the thermal treatment to increase the mechanical properties, which were lost when hydrolysate systems were used.
Publisher
Springer Verlag
Journal
Food Biophysics

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