The Effect Of Transglutaminase From Streptomyces Sp. Cbmai 837 On The Gelation Of Acidified Sodium Caseinate

dc.creatorMacedo J.A.
dc.creatorFazani Cavallieri A.L.
dc.creatorLopes da Cunha R.
dc.creatorSato H.H.
dc.date2010
dc.date2015-06-26T12:36:41Z
dc.date2015-11-26T15:26:59Z
dc.date2015-06-26T12:36:41Z
dc.date2015-11-26T15:26:59Z
dc.date.accessioned2018-03-28T22:35:38Z
dc.date.available2018-03-28T22:35:38Z
dc.identifier
dc.identifierInternational Dairy Journal. , v. 20, n. 10, p. 673 - 679, 2010.
dc.identifier9586946
dc.identifier10.1016/j.idairyj.2010.03.014
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-77955509124&partnerID=40&md5=94977e96038b06b251fb1fb4a65e8ec7
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/91113
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/91113
dc.identifier2-s2.0-77955509124
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1261234
dc.descriptionThe influence of the transglutaminase (TG) from a newly isolated Brazilian Streptomyces sp. CBMAI 837 and sodium caseinate concentration (4% and 8%, w/w) on acid-gel properties was studied. Standard gels with and without commercial transglutaminase samples were tested in parallel. The mechanical properties of the samples (stress and strain at rupture and elasticity modulus) were evaluated using uniaxial compression measurements. Texture parameters showed that the commercial TG gels had greater values of elasticity modulus, while addition of the Streptomyces sp. CBMAI 837 TG to the gel led to the formation of less elastic, but more deformable gels. The electrophoresis results showed that the commercial TG enzyme in this system promoted higher molecular mass protein polymers than the enzyme from Streptomyces sp. CBMAI 837. Microscopy and water-holding capacity (WHC) observations showed that all the gel characteristics could be associated with specific interactions promoted by each TG tested. © 2010 Elsevier Ltd.
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dc.description673
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dc.languageen
dc.publisher
dc.relationInternational Dairy Journal
dc.rightsfechado
dc.sourceScopus
dc.titleThe Effect Of Transglutaminase From Streptomyces Sp. Cbmai 837 On The Gelation Of Acidified Sodium Caseinate
dc.typeArtículos de revistas


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