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Dos Santos M, Ribeiro WO, Monteiro JDS, Dos Santos BA, Campagnol PCB, Pollonio MAR. Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages. Foods 2023; 12:4226. [PMID: 38231662 DOI: 10.3390/foods12234226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.
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Affiliation(s)
- Mirian Dos Santos
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Wanessa Oliveira Ribeiro
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Jamille de Sousa Monteiro
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Bibiana Alves Dos Santos
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil
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Wen Y, Kim HW, Park HJ. Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106383] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Rahim Monfared M, Nouri L. Incorporation of
Sesamum indicum
protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Masoumeh Rahim Monfared
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
| | - Leila Nouri
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
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Lan Q, Lin Z, Dong H, Wu D, Lin D, Qin W, Liu J, Yang W, Zhang Q. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu. Journal of Food Science and Technology 2020; 58:520-531. [PMID: 33568845 DOI: 10.1007/s13197-020-04563-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2020] [Accepted: 05/28/2020] [Indexed: 10/24/2022]
Abstract
Influence of lyophilized okara with varying particle sizes (250-380, 150-180, 120-150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250-380 μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products.
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Affiliation(s)
- Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Zhaohui Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.,Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
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Miwa N. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Anal Biochem 2020; 597:113638. [DOI: 10.1016/j.ab.2020.113638] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 12/17/2022]
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8
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Wang C, Li L, Zhang Q, Raheem D, Qin W, Wu D, Hu B, Yang W, Dong H, Vasanthan T, Zhang Q. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02417-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Mostafa HS. Microbial transglutaminase: An overview of recent applications in food and packaging. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1720660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Heba Sayed Mostafa
- Faculty of Agriculture, Department of Food Science, University of Cairo, Giza, Egypt
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Koyama S, Oka D, Tsujii Y, Takano K, Handa A. Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.789] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Shota Koyama
- Graduate School of Agriculture, Tokyo University of Agriculture
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture
| | - Daiki Oka
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Katsumi Takano
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Akihiro Handa
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture
- R&D Division, Kewpie Corporation
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Zhu J, Deng H, Yang A, Wu Z, Li X, Tong P, Chen H. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food Funct 2019; 10:5485-5497. [PMID: 31411222 DOI: 10.1039/c9fo01118h] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Microbial transglutaminase (MTGase) has been developed as a new tofu coagulant in recent years due to its good hydrophilicity, high catalytic activity, and strong thermal stability. This study aimed to investigate the effect of MTGase on the physicochemical properties and immunoreactivity of tofu relative to conventional coagulants [brine and glucono-δ-lactone (GDL)]. Structural changes of the MTGase cross-linked soymilk protein were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy, and fluorescence spectroscopy. The IgE-binding capacity of MTGase cross-linked proteins was tested by enzyme-linked immunosorbent assay (ELISA). The physicochemical properties, quality characteristics, and surface microstructures of five different types of tofu were determined by the Kjeldahl nitrogen method, texture analysis, and scanning electron microscopy (SEM). The digestibility of tofu was evaluated in vitro by simulated gastrointestinal (GIS) digestion. A cell sensitization experiment was performed in vitro to evaluate the capability of tofu digestion products to induce the release of bioactive mediators from human basophil leukemia (KU812) cells. Results indicated that MTGase significantly changed the advanced structure of the soymilk protein. Compared with tofu without MTGase, the composite coagulant tofu containing MTGase exhibited better quality. MTGase improved the water-holding capacity (WHC) of the internal mesh structure and increased the yield of tofu. The digestion products of the composite coagulant tofu, especially the GDL plus MTGase tofu, induced KU812 cells to release fewer bioactive mediators compared with those of MTGase-free tofu. MTGase can not only improve the quality of conventional coagulant tofu but also reduce the potential allergenicity of tofu to a certain extent.
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Affiliation(s)
- Jierui Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Han Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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