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- W1547202279 abstract "The oxidative enzymes tyrosinase and laccase, as well as the acyltransferase transglutaminase (TG), are capable of creating covalent cross-links in proteinaceous substrates. These enzymes differ from each other on the basis of their different reaction mechanisms and the amino acid residues with which they react. TG and tyrosinase are well-known protein cross-linkers, and TG is already used industrially in the food sector. The commercial feasibility of tyrosinase is under assessment, whereas the effectiveness of laccase is not known because the reaction mechanism of protein modification by laccase is still poorly understood. The effects of tyrosinase-, laccaseand TG-catalysed protein modification were studied in different meat protein systems from the myofibrillar proteins of chicken breast muscle to heated ground chicken breast meat systems containing different amounts of meat and salts. The study was focused on the effects of the enzymes on the thermal behaviour and gel formation properties of myofibrils, and on the textural and water-holding properties of the heated meat systems. The cross-linking efficiency of a novel tyrosinase from the fungus Trichoderma reesei was compared to that of the commercial tyrosinase from the mushroom Agaricus bisporus. Trichoderma tyrosinase was found to be superior compared to the Agaricus enzyme in its protein cross-linking efficiency and in the incorporation of a small molecule, dihydroxyphenylalanine, into a complex proteinaceous substrate, wool fibre. Agaricus tyrosinase was found to have a propensity towards oxidation of small tyrosine-containing substrates. All three enzymes, although having different reaction mechanisms, affected the same myofibrillar proteins. Myosin and troponin T were found to be most sensitive to enzymatic modification, whereas actin was clearly more resistant. Tyrosinase, laccase and TG all polymerised myofibrillar proteins, but only" @default.
- W1547202279 created "2016-06-24" @default.
- W1547202279 creator A5084654271 @default.
- W1547202279 date "2007-06-20" @default.
- W1547202279 modified "2023-09-23" @default.
- W1547202279 title "Protein cross-linking with oxidative enzymes and transglutaminase : Effects in meat protein systems" @default.
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