Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Abstract

© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm−1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100–3500 cm−1 shifted from 3226 to 3228, 3229 and 3229 cm−1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.