Functional Improvement of Sausage Product Gelation with Microbial Transglutaminase

摘要

Approaches have been attempted to examine the improvement of mechanic and rheological properties of sausage products with a gelation treatment using a new microbial transglutaminse (MTG) from an effective strain Streptomyces sp. WZFF. L-M168 preserved in our laboratory. Different parameters were investigated including concentration of MTG, pH, temperature, time and ratio of the main raw materials. The evaluation of sausage products obtained was performed with the experiments of biochemical analysis, rheological characteristics and sensory expertisation. The capacity of the enzyme was 0.36 U/g at a reaction condition of 40°C for 45 min, and the construct intensity was 1.5 times higher than that of the natural sausage. The enzymatic modification induced drastic changes in their physicochemical properties and their rheological behaviors. Under the optimal conditions, the MTG cross-Unking produced a remarkable reinforcement of the network, and the sausage products were also much less sensitive to thermal processing than the untreated control sample. After enzymatic treatment the proportion of soluble proteins decreased significantly due to the formation of large insoluble polymers, and the mechanic properties were greatly unproved.