Aysun TÜRKANOĞLU ÖZÇELİK, Mehmet İNAN, Fatma ERSÖZ, Elif AYKIN DİNÇER

Rekombinant Transglutaminazın Pişmiş Sığır Köftelerinin Kalite Özelliklerine Etkisi

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.

Eff ect of Recombinant Transglutaminase on the QualityCharacteristics of Cooked Beef Meatballs

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.

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