POLYMERIZATION OF BEEF ACTOMYOSIN INDUCED BY TRANSGLUTAMINASE

Authors
KIM SH CARPENTER JA LANIER TC WICKER L
Citation
Sh. Kim et al., POLYMERIZATION OF BEEF ACTOMYOSIN INDUCED BY TRANSGLUTAMINASE, Journal of food science, 58(3), 1993, pp. 473
Citations number
18
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
3
Year of publication
1993
Database
ISI
SICI code
0022-1147(1993)58:3<473:POBAIB>2.0.ZU;2-4
Abstract
Polymerization of beef actomyosin was induced by addition of transglut aminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that band s containing the polymerized myosin increased from 10.1 +/- 2.2% to 20 .7 +/- 3.5% while the myosin monomer band decreased from 20.9 +/- 3.4% to 13.0 +/- 2.7% as the reaction time extended from 10 to 120 min at 35-degrees-C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confoca l laser scanning microscopy.