Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs
Yıl: 2021 Cilt: 27 Sayı: 2 Sayfa Aralığı: 209 - 215 Metin Dili: İngilizce DOI: 10.9775/kvfd.2020.25080 İndeks Tarihi: 03-10-2021
Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs
Öz: Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated. For this aim, beef meatballs were prepared by using recombinant microbial transglutaminase (MTGase) and commercial TGase enzymes, after that physical and chemical tests were applied to meatball samples. The addition of MTGase enzyme improves the quality parameters of the beef meatballs. The myofibrillar proteins of cooked meatball samples were also analyzed with SDS-PAGE analysis. It was observed that, actin and myosin proteins bind covalently to form a new high molecular weight protein by the help of MTGase addition. These results indicated that recombinant MTGase enzyme can be used to obtain high quality restructured beef meat products.
Anahtar Kelime: Rekombinant Transglutaminazın Pişmiş Sığır Köftelerinin Kalite Özelliklerine Etkisi
Öz: Transglutaminaz (TGase), gıda endüstrisinde yaygın olarak kullanılan bir enzimdir. Bu çalışmada, transglutaminaz enziminin pişmiş sığırköftelerinin kimyasal ve fiziksel özellikleri üzerine etkisi değerlendirilmiştir. Bu amaçla, sığır köfteleri rekombinant mikrobiyal transglutaminaz(MTGase) ve ticari TGase enzimleri kullanılarak hazırlanmış, ardından köfte örneklerine fiziksel ve kimyasal analizler uygulanmıştır. MTGaseenziminin ilavesi, sığır köftelerinin kalite parametrelerini iyileştirmiştir. Pişirilmiş köfte örneklerinin miyofibriler proteinleri de SDS-PAGEyöntemi ile analiz edilmiştir. MTGase ilavesi ile, aktin ve miyosin proteinlerinin kovalent bağlanarak yeni bir yüksek moleküler ağırlıklı proteinoluşturduğu görülmüştür. Bu sonuçlar, yüksek kaliteli yeniden yapılandırılmış sığır eti ürünleri elde etmek için rekombinant MTGase enzimininkullanılabileceğini göstermiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA | Ersöz F, DİNÇER E, TÜRKANOĞLU ÖZÇELİK A, İNAN M (2021). Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. , 209 - 215. 10.9775/kvfd.2020.25080 |
Chicago | Ersöz Fatma,DİNÇER Elif AYKIN,TÜRKANOĞLU ÖZÇELİK AYSUN,İNAN Mehmet Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. (2021): 209 - 215. 10.9775/kvfd.2020.25080 |
MLA | Ersöz Fatma,DİNÇER Elif AYKIN,TÜRKANOĞLU ÖZÇELİK AYSUN,İNAN Mehmet Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. , 2021, ss.209 - 215. 10.9775/kvfd.2020.25080 |
AMA | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. . 2021; 209 - 215. 10.9775/kvfd.2020.25080 |
Vancouver | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. . 2021; 209 - 215. 10.9775/kvfd.2020.25080 |
IEEE | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M "Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs." , ss.209 - 215, 2021. 10.9775/kvfd.2020.25080 |
ISNAD | Ersöz, Fatma vd. "Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs". (2021), 209-215. https://doi.org/10.9775/kvfd.2020.25080 |
APA | Ersöz F, DİNÇER E, TÜRKANOĞLU ÖZÇELİK A, İNAN M (2021). Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27(2), 209 - 215. 10.9775/kvfd.2020.25080 |
Chicago | Ersöz Fatma,DİNÇER Elif AYKIN,TÜRKANOĞLU ÖZÇELİK AYSUN,İNAN Mehmet Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27, no.2 (2021): 209 - 215. 10.9775/kvfd.2020.25080 |
MLA | Ersöz Fatma,DİNÇER Elif AYKIN,TÜRKANOĞLU ÖZÇELİK AYSUN,İNAN Mehmet Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.27, no.2, 2021, ss.209 - 215. 10.9775/kvfd.2020.25080 |
AMA | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(2): 209 - 215. 10.9775/kvfd.2020.25080 |
Vancouver | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(2): 209 - 215. 10.9775/kvfd.2020.25080 |
IEEE | Ersöz F,DİNÇER E,TÜRKANOĞLU ÖZÇELİK A,İNAN M "Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27, ss.209 - 215, 2021. 10.9775/kvfd.2020.25080 |
ISNAD | Ersöz, Fatma vd. "Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27/2 (2021), 209-215. https://doi.org/10.9775/kvfd.2020.25080 |